1 lb Dried great (white) northern beans
2 lbs cooked, chopped chicken
2 medium onions, chopped
4 cloves of garlic, minced
2 (4 oz) cans mild green chilies
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp ground cloves (I omit because I don’t like cloves)
1/4 tsp cayenne pepper
6 cups chicken broth (I use 7)
2 cups grated Monterey Jack cheese
1 1/2 cups sour cream
4 tbsp fresh chopped cilantro
For toppings: Salsa, black olives, cilantro and more cheese
Rinse and sort beans. Soak overnight. Drain beans, rinse until no more
bubbles and place in pot with water, covering beans about 1 inch top of beans.
Cook until tender, about two hours. Drain and rinse. Alternately, use two
cans of great northern beans (my addition to save time).
Cook onions until tender, add garlic for one minute more. Add chicken, chilies
and spice and cook for 2 minutes. Add to a pot containing drained beans and
broth. Bring to a boil. Add sour cream and chopped cilantro. Simmer at least
four hours (crockpot would work well here, too)
Pam adds the cheese to the chili just before serving to make it thicker and
have some extra to sprinkle on top.
Serve with cheese and chopped olives on top, or top it with the salsa.