Title: Lewis and Clark's White Chili
Categories: Vegetables, Poultry, Tex-mex, Main dish
Yield: 6 Servings

3 lb Great Northern beans --
Canned

2 pounds Chicken breast; skin -- bone 1 tablespoon Olive oil 40
milliliters Garlic -- minced 2 medium Onions -- chopped 2 teaspoons
Ground cumin 1/8 teaspoon Ground cloves 1/4 teaspoon Cayenne pepper 1
teaspoon Ground oregano 2 cans Mild green chilies; chopped -- 4oz each
4 cups Chicken stock or broth 20 ounces Monterey Jack --
grated

x Sour cream x Canned jalapenos; chopped Place chicken in large sauce
pan. Add cold water to cover and bring to simmer. Cook until tender,
approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2"
cubes. Using the same pan discard water and heat oil over medium heat. Add
onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper,
oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and
12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top
with 1 oz chese. Serve with a side of sour cream and chopped jalapeno
peppers.

Recipe By :

From:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip