White Chicken Chili

This is a recipe for chili that I have been making for over 20 years. It is loaded with South Western flavors and a twist on the more traditional chili.

Ingredients:

1 pound dried Northern White Beans, rinsed
2 pound boneless chicken breast
1 teaspoon olive oil, additional to roast chicken
2 medium onions, chopped
4 garlic cloves, minced
2 small cans chopped mild green chilies
2 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken broth
3 cups grated Monterey Jack cheese
Sour cream
Salsa
Fresh cilantro, chopped


Directions:

Soak beans overnight covered with cold water by atleast 3 inches.
Toss chicken with olive oil and season with salt and pepper. Roast at 425 degrees until just tender about 15 minutes. Remove and cool.
Drain beans. Heat olive oil in large saucepan over medium to high heat. Add onions and saute until translucent, about 7 minutes. Stir in garlic, chilies, cumin, oregano, cloves, and cayenne pepper and saute an additional 2 minutes. Add beans and stock and bring to a boil. Reduce heat to a simmer until beans are tender. Stir occasionaly. Cook for about 2 hours.
Add chicken and 1 cup of cheese. Stir in well. Season with salt and pepper to taste.
Serve with remaining cheese, sour cream, salsa, and fresh cilantro.


Enjoy!