Award-Winning Chili

Ingredients

1/2 pound dry great northern beans, cooked

2 pounds boneless skinless chicken breasts

cold water

1 tablespoon olive oil

2 mediums onions, peeled and chopped

4 mediums cloves garlic, peeled and minced

2 4-ounce cans chopped green chilies

2 teaspoons ground cumin

1/4 teaspoon cayenne pepper

4 cups chicken stock or broth

1 teaspoon salt

20 ounces monterey jack cheese, grated

sour cream (can be light)

chopped jalapeno chilies (can be canned)

Preparation

Prepare the beans according to package directions. Drain and set aside.

Put the chicken breasts into a large pan and cover with cold water. Bring to a simmer. Cook until tender and cooked through, about 10 to 12 minutes. Remove chicken from the liquid.

In a large pot, heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Saute 2 to 3 minutes.

Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes.

Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeno chilies.