Timothy'S White Been Chili

• 1 lb White beans
• 2 lbs Boneless chicken breasts
• 1 tablespoon Olive oil
• 1 Large onion, chopped
• 4 Garlic cloves
• 8 oz Canned, chopped mild green chilies
• 2 teaspoons Ground cumin
• 1 1/2 teaspoon Oregano
• 1/4 teaspoon Cloves
• 1/4 teaspoon Cayenne pepper
• 6 cups Chicken stock
• 3 cups Grated Monterey Jack cheese
• Sour cream/salsa/cilantro

1. Boil chicken 15 minutes, drain, cube. Heat oil in large pot. Saute onions about 10 minutes, add garlic & spices. Add beans & stock, simmer about 2 hours.
2. Add chicken and 1 cup cheese, stir until cheese melts. Season with salt and pepper. Serve with remaining cheese & condiments.

white beans, chicken breasts, olive oil, onion, garlic, green chilies, ground cumin, oregano, cloves, cayenne pepper, chicken stock, grated monterey jack cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/timothys-white-been-chili-50004715 (may not work)