Jim Connett's White Chili
- 3 lbs cooked Great Northern Beans, canned or bottled - 2 lbs boneless chicken breast (skin removed) - 1 tablespoon olive oil - 4 garlic cloves, minced - 2 medium onions, chopped - 2 tsps ground cumin - 1/4 tsp ground cloves - 1/4 tsp cayenne pepper	- 1 tsp ground oregano - 2 to 4 ounce cans chopped mild green chilies (May be substituted with hot green chilies for spicier version) - 4 cups chicken stock or canned broth - 20 ounces Monterey Jack cheese, grated - Sour cream - Chopped Jalapeno peppers, canned
Place chicken in large sauce pan. Add cold water to cover and bring to a simmer. Cook until tender, approximately 15 - 20 minutes. Remove from the sauce pan and dice into 1 - 2" cubes. Using the same pan, discard water and heat oil over medium heat. Add onions, saute until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Saute for 2 - 3 minutes. Add chicken, beans, stock, and 12 oz. cheese, let simmer for 15 minutes. Laddle into large bowls and top with 1 oz. cheese. Serve with a side of sour cream and chopped Jalapeno peppers.