Award Winning White Chili

• 2-3 cans white cannelloni beans (rinsed and drained)
• 2 pounds boneless, skinless chicken breasts
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 4-ounce cans chopped mild green chilis
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano, crumbled
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1-2 cans chicken stock
• 3 cups grated Monterey Jack Cheese (I sometimes use 4 Mexican Cheese) - about 12 ounces
• Sour cream
• Salsa
• Chopped fresh cilantro

1. Drain and rinse beans.
2. Place chicken in heavy large sauce pan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool.
3. Heat oil in same pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and one can stock (add more stock later if it looks too thick) and bring to a boil. Reduce heat and simmer around 30 - 45 minutes.
4. Add chicken and one cup (more if it's too runny) cheese to chili and stir until cheese melts. Season to taste with salt and pepper.
5. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro.

white cannelloni beans, chicken breasts, onions, garlic, green chilis, ground cumin, oregano, ubc, ubc, chicken stock, grated monterey, sour cream, salsa, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/award-winning-white-chili-50006073 (may not work)