Ingredients
1 lb White beans
2 lbs Boneless chicken breasts
1 tablespoon Olive oil
1 Large onion, chopped
4 Garlic cloves
8 oz Canned, chopped mild green chilies
2 teaspoons Ground cumin
1 1/2 teaspoon Oregano
1/4 teaspoon Cloves
1/4 teaspoon Cayenne pepper
6 cups Chicken stock
3 cups Grated Monterey Jack cheese
Sour cream/salsa/cilantro
Preparation
Boil chicken 15 minutes, drain, cube. Heat oil in large pot. Saute onions about 10 minutes, add garlic & spices. Add beans & stock, simmer about 2 hours.
Add chicken and 1 cup cheese, stir until cheese melts. Season with salt and pepper. Serve with remaining cheese & condiments.
