Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dries white beans 2 lb Boneless chicken breasts
1 tb Olive oil 2 Onions, chopped
4 Garlic cloves, chopped 2 4 oz cans green chile,chopp
2 ts Ground cumin 1 1/2 ts Dried oregano,crumbled
1/4 ts Ground cloves 1/4 ts Cayenne pepper
6 c Chicken stock 3 c Grated monterey jack cheese

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 saute until translucent, about 10 minutes. Stir in garlic,
then chiles, cumin, oregano, cloves and cayenne and saute 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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