White Chili - cooking recipe

Ingredients

1 lb. dried Great Northern white beans
4 c. chopped cooked chicken breasts
1 Tbsp. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
6 c. chicken stock
3 c. grated Monterey Jack
sour cream

Preparation

Place rinsed beans in large pot.
Add enough cold water to cover by at least 3 inches and soak overnight.
Place chicken in large saucepan.
Add cold water to cover and bring to simmer. Cook until tender.
Drain and cool.
Remove skin.
Cut into cubes. Drain beans.
Heat oil in same pot.
Add onions and saute until translucent.
Stir in garlic, chilies, cumin, oregano and cayenne. Saute 2 minutes.
Add beans and stock; bring to a boil.
Reduce heat and simmer uncovered until beans are tender, stirring occasionally, about 2 hours.
Add chicken and 1 cup cheese to chili; stir until cheese melts.
Season with salt and pepper. Ladle into bowls.
Serve with remaining cheese and sour cream.