Award-Winning Chili

• 1/2 pound great northern beans cooked
• 2 pounds boneless skinless chicken breasts
• cold water
• 1 tablespoon olive oil
• 2 onions mediums, peeled and chopped
• 4 cloves garlic mediums, peeled and minced
• 8 ounces chopped green chilies
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper
• 4 cups chicken stock or broth
• 1 teaspoon salt
• 20 ounces monterey jack cheese grated
• sour cream can be light
• jalapeno chilies chopped, can be canned

1. Prepare the beans according to package directions. Drain and set aside.
2. Put the chicken breasts into a large pan and cover with cold water. Bring to a simmer. Cook until tender and cooked through, about 10 to 12 minutes. Remove chicken from the liquid.
3. In a large pot, heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Saute 2 to 3 minutes.
4. Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes.
5. Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeno chilies.

chicken breasts, cold water, olive oil, onions, garlic, green chilies, ground cumin, cayenne pepper, chicken stock, salt, sour cream, jalapeno chilies

Taken from www.yummly.com/recipe/Award-Winning-Chili-1645268 (may not work)