Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried Great Northern white 6 c Chicken stock or canned
-beans, rinsed, picked over -broth
2 lb Boneless chicken breasts 8 oz Chopped mild green chilies
1 1/2 ts Dried oregano, crumbled 2 ts Ground cumin
1 tb Olive oil 3 c Monterey Jack; grated
1/4 ts Ground cloves Salsa
2 md Onions, chopped Chopped fresh cilantro
1/4 ts Cayenne pepper Sour Cream
4 Garlic cloves, minced

Place beans in heavy large pot. Add enough cold water to cover by at
least 3 inches and soak overnight.

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 saute until translucent, about 10 minutes. Stir in garlic, then
chilies, cumin, oregano, cloves, and cayenne pepper and saute 2
minutes. Add beans and stock and bring to boil. Reduce heat and
simmer until beans are very tender, about 2 hours. (Can be prepared
1 day ahead. Cover and refrigerate. Bring to simmer before
continuing.)

Add chicken and 1 cup cheese to chili and stir until cheese melts.
Season to taste with salt and pepper. Ladle chili into bowls. Serve
with remaining cheese, sour cream, salsa and cilantro.

Timothy's Bar and Restaurant in Louisville, Ky., makes an excellent
dish called white chili. It has chicken and white beans instead of
beef and red kidney beans. They serve it in a large bowl topped with
cheese, salsa, sour cream and cilantro.

From Bon Appetit Magazine, March 1991 per Fred Mueller

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