Lewis and Clark White Chili

I was working with my website coach Wednesday night and we started talking about chili. I was bragging to Matt (our coach and mentor), about my recipe for white chili. The best white chili he would ever taste, bar none. My family always requests home made cornbread with the Lewis and Clark's White Chili.

LEWIS AND CLARK'S WHITE CHILI

3 pounds cooked Great Northern Beans, canned or bottled
2 pounds boneless chicken breast (skin removed)
1 tablespoon olive oil
4 garlic cloves, minced
2 medium onions chopped
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1 teaspoon ground oregano
2 4 ounce cans chopped mild green chilies (may be substituted with hot green chilies for spicier version)
4 cups chicken stock or canned broth
20 ounces Monterey Jack cheese, grated
Sour cream
Chopped Jalapeno peppers, canned

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan 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 2-3 minutes. Add chicken, beans, stock and 12 oz. cheese, let simmer for 15 minutes. Ladle into large bowls and top with 1 oz. cheese. Serve with side of sour cream and chopped Jalapeno peppers,

Serves 6-8.