Southwest Chicken Chili

• 1 package Great Northern dry beans
• 6 cups chicken broth
• 2 cloves garlic, minced
• 2 medium onions, chopped
• 1 Tbsp olive oil
• 2 4 ounce cans chopped green chilies not drained
• 2 Tsp gound cumin
• 11/2 Tsp dried oregano
• 1/4 Tsp cayenne pepper
• 11/2 pounds chicken thighs cubed into 1/2 pieces
• Grated Monterrey Jack or Mexican Cheese mix
• 1 Jalapeno or serrano pepper, seeded and chopped

1. 1. Place dry beans in a dutch oven and cover with water so it's about two inches above the level of the beans. You can add more water. Soak the beans overnight.
2. 2. Add olive oil and cubed chicken into a large pot over medium heat and cook until browned.
3. 3. In another pot, saute half of the onions in some olive oil until tender, about five minutes.
4. 4. Add green chilies, cumin, oregano, cayenne pepper, chicken broth, cooked chicken, and beans. Ensure there's enough water/broth to cover the ingredients by at least an inch. Add additional broth if needed.
5. 5. Bring all ingredients to a boil then turn down heat and simmer for several hours until the beans are cooked.
6. 6. Serve in bowls and top with cheese and fresh onion (if desired).

beans, chicken broth, garlic, onions, olive oil, green chilies, cumin, oregano, ubc, chicken, serrano pepper

Taken from www.epicurious.com/recipes/member/views/southwest-chicken-chili-50186662 (may not work)