Chili Verde (Oamc)

• 8 ounces dry pinto beans (1 1/4 cups)
• 1 lb boneless skinless chicken breast
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano leaves
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 2/3 cup onion, finely chopped
• 1 cup grated low-fat monterey jack cheese
• 1 dozen corn tortilla
• 1 (11 1/2 ounce) jar salsa

1. Rinse pinto beans, soak them in cold water overnight, then drain.
2. Cut chicken into 1" cubes; cook until no longer pink in small amount of water.
3. Combine chicken with chilies and seasonings; refrigerate until needed.
4. At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
5. Reduce heat and simmer until beans are soft, about 1 hours.
6. Add more water if necessary.
7. Combine chicken and spices with beans; simmer 10 more minutes.
8. cool and freeze.
9. Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
10. To serve, thaw chili and cheese.
11. Simmer chili 30 minutes, stirring occasionally.
12. Top chili with salsa and grated cheese; serve on warmed corn tortillas.

pinto beans, chicken breast, green chilies, ground cumin, oregano, ground cloves, cayenne pepper, chicken broth, garlic, salt, onion, cheese, corn tortilla, salsa

Taken from www.food.com/recipe/chili-verde-oamc-50763 (may not work)