White Bean and Canned Chicken Chili

2 c. dried white beans or 6 c. cooked

1 can chicken

2 Tbsp. dried onion

2 cans chopped green chilies

1 tsp. cumin

1/2 tsp. salt

2 bullion cubes

3 c. reserved water from cooking the beans.

1. Rinse and sort beans. Place beans in bowl covered in 3 inches of water above beans. Refridgerate overnight.

2. Drain and rinse beans again. Place beans and 10 cups of water in pot. Bring to a boil. Reduce heat and simmer 2-3 hrs. or until tender. You may need to add additional water during the cooking process. Reserve 3 c. of water from cooking the beans. Drain the rest of the water.

3. Add reserved 3 c. of water from cooking and the rest of the ingredients. Cover and simmer 30 minutes.