64ouncescanned white beansany variety, drained and rinsed (equivalent to four normal sized cans or 8 cups)
1cupcilantromore or less to taste (may also substitute fresh, chopped spinach)
In a large pot or dutch oven, melt butter over medium heat. Stir in the onions and garlic and cook for 7 minutes until golden and tender.
Stir in the cubed chicken. Add the cumin, chili powder, oregano, white pepper, and HALF of the salt. Cook and stir until browned, about 7 minutes.
Add the undrained green chiles. Gradually stir in the chicken broth, scraping the brown bits from the bottom of the pan. Bring to a low boil, stirring frequently. Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally.
Remove the lid and stir in the drained and rinsed beans, milk, and cilantro. Heat through and simmer for 20 minutes, stirring occasionally.
Serve hot with chopped tomatoes, sliced jalapenos, corn chips, and sour cream if desired.
Nutritional information does NOT include toppings.