White Chili - cooking recipe

Ingredients

1 lb. dried Great Northern white beans
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 broth
3 c. grated Monterey Jack cheese
sour cream
salsa
chopped fresh cilantro

Preparation

Soak beans overnight.
Place chicken in heavy large saucepan. Add cold water, cover and bring to simmer.
Cook until tender (15 minutes).
Drain, remove skin and cut 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 for 10 minutes.
Add beans and stock; bring to boil.
Reduce heat and simmer until beans are tender, stirring occasionally, about 2 hours.
Add chicken and 1 cup of cheese and stir until cheese melts.
Season with salt and pepper.
Serve with remaining cheese, sour cream, salsa and cilantro.