White Chili

• 1 lb. dry Great Northern beans, soaked overnight
• 4 c. defatted chicken stock
• 4 c. chopped onion
• 3 garlic cloves, finely chopped
• 1 tsp. salt
• 1/2 c. canned green chilies
• 2 tsp. ground cumin
• 1 1/2 tsp. oregano
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 4 c. chopped, cooked chicken, without skins
• 1 c. Monterey Jack cheese

1. Combine beans, stock, 2 cups onion, garlic and salt in heavy saucepan; bring to a boil.
2. Reduce heat, cover and simmer 2 hours, until beans are tender, adding more stock as needed.
3. When beans are tender, add remaining 2 cups onions, chilies and all seasonings.
4. Mix well and continue to cook 30 minutes.
5. Just before serving, add cooked chicken and heat thoroughly.
6. To serve, place 1 1/2 cups of chili in a bowl; top with cheese.
7. Serves 8.

dry great northern beans, chicken, onion, garlic, salt, green chilies, ground cumin, oregano, ground cloves, cayenne pepper, chicken, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=700715 (may not work)