White Bean Chili

• 1 lb dried Great Northern Beans
• 2 medium onions, chopped
• 1 T olive oil
• 3 (4.5 ounce) cans chopped green chiles, undrained
• 4 cloves garlic, minced
• 2 t ground cumin
• 2 t dried oregano
• 6 c chicken broth
• 5 c chopped cooked chicken breast
• 3 cups (12 oz) shredded Monterey Jack cheese with jalopeno peppers
• 1/2 t salt
• 1/4 t pepper
• 1/4 c chopped fresh cilantro (optional)

1. Sort and rinse beans; place in large Dutch oven. Cover with water 2 inches above. Let soak overnight. Drain and set beans aside.
2. Saute onion in hot oil in Dutch oven over medium-high heat until tender. Add green chiles and next three ingredients; cook 2 minutes, stirring constantly. Add beans and chicken broth. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender, stirring occasionally.
3. Add chicken, 1 cup cheese, salt, papper. Bringto boil; reduce heat, and simmer, uncovered, 10 minutes, stirring often. Stir in cilantro, if desired.
4. To serve, ladle into bowls, topping each with remaining 2 cups of cheese.
5. (You can add all 3 cups to the soup and eliminated the cheese on top)

dried great northern beans, onions, olive oil, green chiles, garlic, ground cumin, oregano, chicken broth, chicken breast, shredded monterey jack cheese, salt, pepper, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/white-bean-chili-51256651 (may not work)