White Chili

This is a Crock-Pot recipe that was originally meant to be served with tortillas, cheese, salsa, and sour cream, but in the interests of health, I just use it for chili.

1 can (16 ounces) navy beans, drained (Great Northern beans should work well too)
4 cans (14 1/2 ounces each) chicken broth
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ground white pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon salt
1/4 teaspoon ground cloves
5 cups chopped cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup water

In Crock-Pot, combine all ingredients. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.