White Chicken Chili
3 pounds cooked Great Northern Beans
2 pounds boneless chicken breast
1 tbsp olive oil
4 garlic cloves
1 medium onion (chopped )
2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp cayenne pepper
1 tsp ground oregano
1 - 4oz cans chopped mild green chilies (optional)
4 cups chicken stock or canned broth
20 oz Monterey Jack cheese, grated
Makes 6-8 servings
Place chicken in a large saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15-20 minutes. Remove from saucepan and dice into 1/2" cubes.
In another pot heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, and all the above spices. Saute for 2-3 minutes. Add chicken, beans, stock, and 12 oz cheese, let simmer for 15 minutes. Ladle into bowls and top with 1 oz cheese. Serve with a side of sour cream.