White Chili

• 1 lb. Great Northern beans
• 2 lb. boneless chicken breasts
• 1 Tbsp. olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 (4 oz.) cans chopped mild green chilies
• 2 tsp. ground cumin
• 1 1/2 tsp. dried oregano, crumbled
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 5 c. canned chicken broth
• 1 can beer
• 1/4 tsp. each: white, lemon and black pepper (optional)
• 3 c. grated Monterey Jack cheese (about 12 oz.)
• sour cream and salsa

1. Cover beans with water and soak overnight.
2. Drain.
3. Place chicken in large saucepan.
4. Add cold water to cover and bring to a simmer.
5. Cook until just tender, about 15 minutes.
6. Drain and cool.
7. Remove skin; cut into small pieces.
8. Drain beans.
9. In same pot, saute onions in oil until they are translucent; stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute 2 minutes.
10. Add beans, stock and beer.
11. If desired, stir in optional peppers.
12. Bring to a boil.
13. Reduce heat and simmer until beans are very tender, about 2 hours.
14. Stir occasionally.
15. Add chicken and 1 cup cheese; stir until cheese melts.
16. Season with salt to taste. Serve with remaining cheese, sour cream and salsa for guests to spoon onto chili if they wish.
17. Serves 10.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656638 (may not work)