Chicken Chili

Ingredients: 

1 lb. Northern Beans, dried

2 lbs. boneless, skinless chicken breast

2 medium onions, chopped

2 (4 oz.) cans mild green chillies, chopped

4 garlic cloves, minced

1 Tbsp. oil

6 cups chicken stock or canned broth

2 tsp. ground cumin

1 1/2 tsp. oregano, dried and crumbled

1/4 tsp. cayenne pepper

1/4 tsp. cloves, ground

1 tsp. salt

1 tsp. black pepper

3 cups Monterrey Jack cheese, shredded

1 bunch fresh cilantro, chopped

1 container reduced fat sour cream 

1 jar salsa

Instructions:

Soak beans in cold water overnight. Simmer chicken in large pot about 15 minutes. Drain, cool, and cube. Heat oil in same pot over medium heat and saute onion. Stir in garlic, chilies, cumin, oregano, cloves, and cayenne pepper. Saute 2 minutes. Drain beans and add to pot with stock, bring to boil and reduce heat. Simmer about 2 hours until beans are tender. Add chicken and one cup of cheese to chili and stir until cheese melts. Season with salt and pepper. Serve topped with remaining cheese, sour cream, salsa, and cilantro.