Ingredients
- 40 milliliters garlic (minced)
- 20 monterey jack (grated)
- 2 onions (chopped)
- 2 cans mild green chilies
- 3 pounds great northern beans (canned)
- 4 cups chicken stock
- 2 pounds chicken breast
- 1 tablespoon olive oil
- 2 teaspoons cumin (ground)
- 1 teaspoon oregano (ground)
- 1/4 teaspoon cayenne pepper
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.
