California Newspaper White Chili

• 1 lb. great white northern beans, soaked overnight
• 2 lbs. boneless chicken breasts
• 6 c. chicken stock
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 - 4 oz. cans green chilies
• 2 tsp. ground cumin
• 1 1/2 tsp. oregano
• 1/4 tsp. cayenne pepper
• 1 Tbsp. olive oil
• 3 c. grated monterey jack cheese
• garnish: cheese, sour cream, salsa, fresh cilantro (all optional)

1. Saute onions in oil until they turn translucent.
2. Add garlic, chilies, and spices; saute 2 minutes.
3. Add stock and drained beans and cook until the beans are done (usually about 2 hours).
4. While the beans are cooking, cut the chicken into 3/4 inch cubes.
5. When the beans are done, add the chicken.
6. (You can also use the meat from a store-bought roasted chicken to save some time.)
7. Cook 5 to 10 minutes until the chicken is done.
8. Add 2 c. of cheese and stir until completely melted.
9. Use additional cheese for garnish. Serves 8.

overnight, chicken breasts, chicken stock, onions, garlic, green chilies, ground cumin, oregano, cayenne pepper, olive oil, grated monterey, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65492 (may not work)