White Chili

White great northern beans, chicken, Anaheim and jalapeno chilies, oregano, cumin, cloves and Monterey Jack cheese all add to this chicken chili recipe.

Ingredients:

• 2 cups dry great northern beans
• 6 boneless, skinless chicken breast halves
• 3 Tbsp. olive oil
• 2 cups finely chopped onion
• 4 garlic cloves, minced
• 2 4-oz cans chopped green chilies
• 2 fresh Anaheim chilies, seeded and diced
• 3 jalapeno chilies, seeded and finely diced
• 2 tsp ground cumin
• 2 Tbsp. minced fresh oregano
• 1/2 tsp ground cloves
• 1/2 tsp ground cayenne pepper
• 1 32 oz. box chicken broth
• 1 14.5 oz can chicken broth
• Salt to taste
• 2 cups grated Monterey jack cheese with jalapenos
• 1 cup chopped fresh cilantro
• Garnish with diced plum tomatoes, additional Monterey jack cheese, chopped fresh cilantro, and chopped green onions.

Directions:

Place beans in heavy, large pot. Add enough water to cover; soak overnight. Put chicken breasts in large skillet; cover with 5 cups water. Bring to boil and simmer, covered, about 30 minutes. Remove from pan, reserving liquid; let cool. Shred chicken when cooled and set aside. Boil the reserved liquid until reduced by about half; set aside. Drain beans, rinse and set aside. In same large pot, heat oil over medium heat. Add onions and cook, stirring for 10 minutes. Add garlic, chilies, cumin, oregano, ground cloves and cayenne pepper; cook 2 minutes more. Add beans, chicken, both cans of chicken broth and the reduced liquid. Bring to a boil, cover and simmer, stirring occasionally, until beans are tender, about 2 hours. Add salt to taste. Add cilantro and cheese; cook, stirring occasionally, for 5 minutes. Can be served immediately or cooled and refrigerated up to 3 days. Spoon chili into bowls and garnish as desired.

Number of Servings: 8

Notes from the Cook: Serve with crusty hot bread, a good salad, and a nice white wine.