Ingredients

1/2 lb dry great northern beans cooked
2 lb boneless skinless chicken breasts cool water
1 Tbsp. extra virgin olive oil
2 med onions peeled and minced
4 med cloves garlic peeled and chopped
2 x 4-oz cans minced green chilies
2 tsp grnd cumin
1/4 tsp cayenne pepper
4 c. chicken stock or possibly broth
1 tsp salt about
20 ounce monterey jack cheese grated lowfat sour cream can be light minced jalapeno chilies can be canned

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Award Winning Chili

Servings: 10

1. Prepare the beans according to package directions. Drain and set aside.
2. Put the chicken breasts into a large pan and cover with cool water. Bring to a simmer. Cook till tender and cooked through, about 10 to 12 min. Remove chicken from the liquid.
3. In a large pot, heat extra virgin olive oil over medium heat. Add in onions, cook till translucent/soft. Stir in garlic, chilies, cumin and cayenne pepper. Saute/fry 2 to 3 min.
4. Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 min.
5. Ladle into large bowls. Top each with 1 oz of cheese. Serve with a side of lowfat sour cream and minced jalapeno chilies.