Timothy's White Chili

1 pound dried Great Northern white beans, rinsed, picked over
2 pounds boneless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 4-ounce cans chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
6 cups chicken stock or canned broth
3 cups grated Monterey Jack cheese (about 12 ounces)
Sour cream
Salsa
Chopped fresh cilantro

1. Place beans in heavy large pot.
2. Add enough cold water to cover by at least three inches and soak overnight. (If you are in a hurry, you can substitute 4 cans of small white beans or Great Northern beans, rinsed and drained. Use only 1 or 2 cans of stock and simmer for about 30 minutes or until the soup thickens.)
3. Place chicken in heavy large saucepan.
4. Add cold water to cover and bring to simmer.
5. Cook until just tender, about 15 minutes.
6. Drain and cool.
7. Remove skin.
8. Cut chicken into cubes.
9. Drain beans.
10. Heat oil in same pot over medium high heat.
11. Add onions and sauté until translucent, about 10 minutes.
12. Stir in garlic, chilies, cumin, oregano, cloves and cayenne and sauté 2 minutes.
13. Add beans and stock and bring to boil.
14. Reduce heat and simmer until beans are very tender, stirring occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
15. Add chicken and 1 cup cheese to chili and stir until cheese melts.
16. Season to taste with salt and pepper.
17. Ladle chili into bowls.
18. Serve with remaining cheese, sour cream, salsa and cilantro.

8 servings