White Chili - cooking recipe

Ingredients

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

Preparation

Place rinsed beans in heavy large pot.
Add enough cold water to cover by 3 inches to soak overnight.
Place chicken in heavy saucepan.
Add cold water to cover; bring to simmer.
Cook until tender, about 15 minutes.
Drain and cool.
Remove skin; cut into cubes.
Drain beans.
Heat olive oil in same pot over medium high heat.
Add onions; saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano and cayenne to saute 2 minutes.
Add beans and stock; bring to boil.
Reduce heat to simmer, uncovered, until beans are very tender.
Stir occasionally for about 2 hours.
(Can be prepared one day ahead of time. Cover to refrigerate; bring to simmer before continuing.)