This recipe comes to us from Phyllis Chinn.
1 tablespoon oil
2 cloves minced garlic
1 4-oz can chopped green chilis (Old El Paso brabd is gluten-free)
1 teaspoon salt
1 teaspoon pepper
½ teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon ground cloves
2 cans gluten-free chicken broth
3 - 4 cans great northern beans (Green Giant is a good brand)
Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces.
Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring
frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.