Timothy'S White Chili

• 1 lb. dried Great Northern white beans, rinsed and picked over
• 2 lb. boneless chicken breasts
• 1 Tbsp. olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 (4 oz.) cans chopped mild green chilies
• 2 tsp. ground cumin
• 1 1/2 tsp. dried oregano
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 6 c. chicken stock or canned broth
• 3 c. grated Monterey Jack cheese

1. Place beans in heavy large pot.
2. Add enough cold water to cover by at least 3 inches and soak overnight.
3. Place chicken in heavy large saucepan.
4. Add cold water to cover and bring to simmer.
5. Cook until just tender, about 15 minutes.
6. Drain and cool.
7. Remove skin.
8. Cut chicken into cubes.
9. Drain beans.
10. Heat oil; add onions and saute about 10 minutes.
11. Stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute 2 minutes.
12. Add beans and stock; bring to a boil.
13. Simmer about 2 hours.
14. Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper.
15. Serve with remaining cheese, sour cream, salsa and cilantro.

dried great northern white beans, chicken breasts, olive oil, onions, garlic, green chilies, ground cumin, oregano, ground cloves, cayenne pepper, chicken, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212798 (may not work)