Yield: 6 servings
|3 pounds||Great northern beans; canned|
|2 pounds||Chicken breast; skin; bone|
|1 tablespoon||Olive oil|
|2½ tablespoon||Garlic; minced|
|2 mediums||Onions; chopped|
|2 teaspoons||Ground cumin|
|⅛ teaspoon||Ground cloves|
|¼ teaspoon||Cayenne pepper|
|1 teaspoon||Ground oregano|
|2 cans||Mild green chilies; chopped|
|\N \N||; 4oz each|
|4 cups||Chicken stock or broth|
|20 ounces||Monterey jack; grated|
x Sour cream x Canned jalapenos; chopped Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into ½" 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 to 3 minutes.
Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.