White Chili

• 1 lb. Great Northern beans
• 2 lb. boneless chicken breasts
• 1 Tbsp. olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 (14 oz.) cans chopped mild green chilies
• 1 tsp. ground cumin
• 1 1/2 tsp. dried oregano, crumbled
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 5 c. canned chicken broth
• 1 can beer
• 1/4 tsp. each white, lemon and black peppers (optional)
• 3 c. grated Monterey Jack cheese (about 12 oz.)
• sour cream and salsa

1. Cover beans with water and soak overnight; drain.
2. Place chicken in large saucepan.
3. Add cold water to cover and bring to a simmer.
4. Cook until just tender, about 15 minutes.
5. Drain and cool.
6. Remove skin; cut into small pieces.

great northern beans, chicken breasts, olive oil, onions, garlic, green chilies, ground cumin, oregano, ground cloves, cayenne pepper, chicken broth, beer, each white, grated monterey, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371711 (may not work)