White Chili - cooking recipe

Ingredients

1 lb. dried Great Northern white beans, rinsed and picked over
2 lb. boneless chicken breasts
1 Tbsp. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 oz.) cans chopped mild green chilies
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
6 c. chicken stock or canned broth
3 c. Monterey Jack cheese, grated (about 12 oz.)
sour cream
salsa
chopped fresh cilantro

Preparation

Place 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 just tender, about 15 minutes.
Drain and cool.
Remove skin.
Cut chicken into cubes.
Drain beans.
Heat oil in same pot over medium-high heat.
Add onions and saute until translucent, about 10 minutes.
Stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute 2 minutes.
Add beans and stock and bring to boil.
Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours.
Can be prepared 1 day ahead.
Cover and refrigerate.
Bring to simmer before continuing.