White Chili

• 2 c. Northern beans
• 6 chicken breast halves
• salt and white pepper
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (8 oz.) can chopped green chiles, drained and minced
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• dash of cayenne pepper
• 2 qt. defatted low-salt chicken stock
• 1 c. reduced fat shredded Jack or Cheddar cheese

1. Soak beans in large bowl overnight.
2. Place chicken breasts in cold water in skillet.
3. Season to taste with salt and white pepper. Bring to boil.
4. Reduce heat and simmer 7 to 8 minutes.
5. Cool. Remove skin and bones.
6. Cut meat into 1/2-inch chunks and set aside.
7. Heat olive oil in large saucepan.
8. Add onion, garlic and chiles. Saute until onion is tender.
9. Add 1 teaspoon salt, 1/2 teaspoon white pepper, cumin, oregano, cayenne and chicken stock. Bring to boil.
10. Add drained beans.
11. Reduce heat. Cover and simmer 1 1/4 hours or longer until beans are tender.
12. Do not boil beans. Add chicken and cheese.
13. Stir.
14. Serve with white rice and tomato salsa if desired.

northern beans, chicken, salt, olive oil, onion, garlic, green chiles, ground cumin, oregano, cayenne pepper, chicken stock, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=582019 (may not work)