Shelly's Recipe

WHITE CHILI II

Category: Chili

4 (15 oz) cans any white bean (Navy, Great Northern, Pinto or a combo of any)
6 chicken bouillon cubes (dissolved in small amount of water)
2 medium onions, chopped
2 tbsp butter
2 (4 oz) cans chopped green chilies
2 tsp ground cumin
2-3 tsp cilantro
2 cans of water (use bean cans)
1 tsp cayenne pepper
3-4 cooked chicken breasts, cut into bite sized pieces
Shredded Monterey Jack cheese to top with

In a Dutch oven, melt margarine, cook onion till soft, add dissolved bouillon, undrained beans, water and chilies. Stir and simmer 10 minutes. Add cumin, cayenne pepper, cilantro and chicken. Simmer till heated through, Serve with shredded cheese, a spoon of sour cream and some cornbread.