3 pounds cooked Great Northern beans, canned or bottled
2 pounds boneless chicken breasts
1 tablespoon olive oil
4 garlic cloves
2 medium onions, chopped
2 teaspoons ground cumin
¼ teaspoon ground cloves
¼ teaspoon cayenne pepper
1 teaspoon ground oregano
2 – 4 ounce chopped green chiles
4 cups low sodium chicken stock
20 ounces grated Monterey jack cheese
Sour cream and jalapeno peppers for garnish
Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan and dice into ½” cubes.
Discard the water and using the same pan, heat the olive oil over medium heat. Add the onions and cook until translucent. Stir in the garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute another 2-3 minutes.
Add the chicken, beans, chicken stock and 12 ounces of the cheese, mixing well. This can all be transferred to a crock pot at this point and put on low until the ghouls and goblins either make it to the party or back from trick or treating! Ladle into large bowls and top with more grated cheese, sour cream or the jalapeno peppers.
