WHITE CHILI

l lbs. dried Great Northern white beans, rinsed, picked over
2 lbs. boneless chicken breasts
l tbsps. olive oil
2 med. onions, chopped
4 garlic cloves, minced
2 4-oz. cans chopped mild green chilies
2 tsps. ground cumin
l-l/2 tsps. dried oregano, crumbled
l/4 tsp. ground cloves
l/4 tsp. cayenne pepper
6 cups chicken stock
3 cups grated Monterey Jack cheese (about l2 ozs.)
Sour cream, salsa, chopped fresh cilantro
Place beans in heavy large pot. Add enough cold water to cover by
at least 3″ and soak overnight. Place chicken in heavy large sauce
pan. Add cold water to cover & bring to simmer. Cook until just
tender, about l5 mins. Drain & cool. Remove skin. Cut chicken into
cubes. Drain beans. Heat oil in same pot over med-high heat. Add
onions & saute until translucent, about l0 mins. Stir in garlic,
then chili, cumin, oregano, cloves & cayenne & saute 2 mins. Add
beans & stock and bring to boil. Reduce heat & simmer until beans
are very tender, stirring occasionally, about 2 hrs. (Can be done
l day ahead, cover & refrig. Bring to simmer before continuing)
Add chicken and l cup cheese to chili & stir until cheese melts.
Serve with remaining cheese, sour cream and salsa. Add s & p.
Serves 8