Lizzy said:1 lb. dried white beans, rinsed
2 lbs. boneless chicken Breast
1 tbl. Olive Oil
2 onions - chopped
4 garlic cloves - minced
2 4 oz cans green chilis - again your option of heat
2 tsp. cumin
1 1/2 tsp oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
6 cups chicken broth
3 cups monterey jack cheese
The night before, place the dried beans in large pot, with enough water to cover them (about 3 inches) and soak overnight.
Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cut into cubes.
Drain beans from the night before.
Heat oil in same pan you used for the chicken over medium heat.
Add onions and saute until translucent. Stir in garlic, chilis, cumin, oregano, cloves and cayenne pepper. Saute for 2 mins.
Add beans and chicken broth and bring to a boil.
Reduce heat and simmer until beans are very tender, stirring occasionally for about two hours.
Add chicken and 1 cup of cheese to chili. Stir until the cheese melts.
Season to taste with salt and pepper.
Serve with the remaining cheese as a garnish as well as the sour cream and salsa if desired.
Really great over brown or white rice.