Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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.