Denise's White Chicken Chili

4 32oz Cans Chicken Broth
2 32oz Cans Low Sodium Chicken Broth
3/4 tsp. Ground Black Pepper
1/2 tsp. Ground Cloves
5 tsp. Ground Cumin
1 1/4 tsp. Cayenne Pepper
3 tsp. Parsley Flakes
3 tsp. Minced Garlic
2 7oz Cans Green Chilies (Mild)
3 Medium Onions (Chopped)
2 4.5oz Lime Juice (Green Plastic Container Shaped like Lime)
3 Cubes Chicken Bouillion

Bring to Boil. Boil for 30 Minutes, Add:

3 15.5 oz Northern Beans (Undrained)
6 15.5 oz Northern Beans (Drained)

Bring to Boil. Boil for 5 Minutes, then Reduce Heat, Add:

10 pounds Chicken Breast and Drippings (Cooked and Cut in to Pieces)

Simmer for 1 Hour, then Remove from Heat, Add:

3 8oz. Blocks of Monterey Jack Cheese (Shredded)
6 oz. Sour Cream

I recommend adding white tortilla chips instead of crackers.

Cook Chicken Breast and set aside with dripping to cool and cut in pieces later. In a large pot add all ingredients except beans and chicken. Bring to a boil and let boil for 30 minutes. Then add beans, do not drain juice from 3 cans, drain all juice from remaining 9 cans. Bring to a boil, let boil for 5 minutes. Then cut up chicken and add chicken and drippings. Reduce heat and let simmer for 1 hour. Then remove from heat. Add Shredded Monterey Jack Cheese and Sour Cream.


Serving Size: 30 Large Bowls