Timothy’s White Chili

2 cups dried Great Northern white beans

2 lbs boneless chicken breasts, diced

1 tbsp olive oil

2 medium onions, chopped

4 garlic cloves, minced

2 4oz cans chopped mild green chilies

2 tbsp ground cumin

1½ tsp oregano, crumbled

¼ tsp ground cloves

¼ tsp ground cayenne pepper

6 cups chicken bullion broth

3 cups grated Monterey jack cheese (apx 12oz)

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+ soak beans overnight.

+ sauté chicken in oil until done and remove from pot.

+ sauté onions until translucent.

+ add garlic, chilies, cumin, oregano, cloves and cayenne and

sauté about 2 minutes.

+ add stock and beans and bring to a boil.

+ reduce heat and simmer about 2 hours.

+ add chicken and 1 cup of cheese and stir until cheese melts.

+ serve, garnish with cheese, sour cream, salsa and cilantro.