1 lb. white beans (soaked 8 hours and simmered
till tender)..OR 2 cans beans
4 1/2 breasts of chicken
1 T. olive oil
2 medium onions , chopped
4 cloves garlic, minced
2 cans chopped green chilis
2 tsp. cumin
1 1/2 tsp. oregano
1/4 tsp. ground cloves
1/4 tsp. cayenne
6 cups (3 cans) chicken broth
3 cups Monterey Jack cheese, shredded....(and
divided)
chopped fresh cilantro
salt and pepper
Cut chicken into small pieces and saute in
olive oil with onions , garlic, green chilis and
herbs/spices
Add into drained cooked beans and chicken broth......
Simmer for 30 minutes......stir in half cheese.
Serve with rest of shredded cheese and cilantro
as garnish.....maybe some sour cream too.
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