White Chile

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11 hours Prep: 15 minutes Cook: 2 hours

353 calories per serving view nutrition facts

Ingredients

1	pound	white beans	dried
1	tablespoon	olive oil
4	cloves	garlic	chopped
2	teaspoons	cumin	ground
1/4	teaspoon	cloves	ground
6	cups	chicken broth
2	pounds	chicken breasts	boneless
2	each	onions	chopped
8	ounces	green chili peppers, canned	chopped
1 1/2	teaspoons	oregano	dried, crumbled
1/4	teaspoon	cayenne pepper
3	cups	monterey jack cheese	grated

Directions

Place beans in a heavy large pot.

Add enough cold water to cover by at least 3 inches and soak over night.

Place chicken in heavy large saucepan.

Add cold water to cover and bring to simmer.

Cook until just tender, about 15 minutes.

Drain and cool.

Remove skin.

Cut chicken into cubes.

Drain beans.

Heat oil in same pot over medium high heat.

Add onions and sauté until translucent, about 10 minutes.

Stir in garlic, then chiles, cumin, oregano, cloves and cayenne and sauté 2 minutes.

Add beans and stock and bring to boil.

Reduce heat and simmer until beans are very tender,stirring occasionally, about 2 hours.

Add chicken and one cup cheese to chile and stir until cheese melts.

Season to taste with salt and pepper.

Serve with remaining cheese, sour cream, salsa and cilantro.

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