Chili Blanco

Makes 6-8 servings.

Adapted from Southwest the Beautiful Cookbook.

ingredients

2 cans great northern beans
3 chicken breasts, skinned, bone in (I have used boneless)
3 1/2 cups water
2 Tbsp olive oil
2 cups chopped onion
4 garlic cloves, minced
6 anaheim chiles, roasted, peeled, cored, seeded and diced (I have substituted green chiles)
1 serrano or jalapeno chili, cored seeded and minced (I have omitted)
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp ground cloves
1/4 tsp cayenne
3 cups chicken stock
salt to taste
2 cups grated Monterey Jack cheese
Garnish with diced tomatoes, green onions and cilantro

directions

simmer chicken breasts in water for 30 minutes. Remove from pan, reserving liquid and let cool. When chicken is cool, remove bones and shred meat. In same pot, heat oil over med heat. Add onions and cook, stirring for 10 minutes. Add galic, chiles, cumin, oregano, cloves and cayenne pepper and cook 2 minutes more. Add beans, stock and reserved cooking liquid. Bring to a boil, cover and simmer, stirring occasionally, for 15 minutes. Add salt. Before serving, add chicken and cheese.