Barbara Mecham's White Chili

1 lb. white navy beans (dry)

6 Cups chicken broth

2 medium onions, chopped

2 garlic cloves, minced

1 T. oil

2 (4 oz) cans chopped green chiles

2 t. cumin

1 1/2 organ leaves

1/2 t. pepper

4 cups cooked chicken breast meat, chopped

Toppings: tomatoes, lettuce, green onion, cilantro, olives, peppers, salsa, sour cream, cheese, crumbled tortilla chips, etc. as desired.

Combine beans, broth, garlic and half of the onion in a large pot. Bring to a boil and simmer 3 hours or until beans are tender. Meanwhile, in a skillet saute remaining onions in oil, add chiles, and seasonings. Mix thoroughly and add the beans. Simmer 50 minutes. Add chicken and cook about 15 minutes until warmed through. Serve with choice of toppings.