White Chili Recipe

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Lewis and Clark's White Chili

3 pounds cooked Great Northern Beans, canned or bottled
2 pounds boneless chicken breast (skin removed)
1 tablespoon olive oil
4 garlic cloves, minced
2 medium onions, chopped
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground oregano
2 4-ounce cans of chopped mild green chilies
4 cups chicken stock or canned broth
20 ounces Monterey Jack cheese, grated
sour cream
chopped jalapeno peppers, canned

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan and dice into 1/2" cubes.

Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Saute for 2-3 minutes. Add chicken, beans, stock, and 12 oz. cheese, let simmer for 15 minutes. Ladle into large bowls and top with 1 oz. cheese. Serve with a side of sour cream and chopped jalapeno peppers.