White Chili

1 pound Great Northern white beans
2 pounds boneless, skinless chicken breast
2 medium onion, chopped
2 4oz. cans of mild chopped green chilies
4 garlic cloves, minced
2 Tbsp. olive oil
6 cups fat-free chicken broth
2 Tbsp. ground cumin
2 tsp. dried oregano, crushed
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
3 cups shredded Monterey Jack cheese
Sour cream
Salsa
Fresh cilantro

Soak beans in cold water overnight.

In large pot, heat 1 Tbsp. olive oil over medium heat and sauté onions until translucent. Stir in garlic, chilies, cumin, oregano, cayenne pepper, and cloves and cook an additional 2-3 minutes.

Drain beans and add to pot with chicken stock. Bring to boil and reduce heat. Simmer about 2 hours until beans are tender, stirring occasionally.

While beans are cooking, saute chicken breast in 1 Tbsp. olive oil. Let cool, then cube.

After 2 hours, add chicken and 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper.

Serve with extra Monterey Jack, sour cream, salsa, and cilantro as toppings.