White Chili

2 lbs. Chicken, cubed

4 cups Turkey stock

2 cups Monterey Jack cheese, shredded lightly dusted with flour

3 lbs. Great Northern Beans

1 tbsp. EVOO (aka Extra Virgin Olive Oil)

5 cloves of Garlic, minced

2 med Onions, diced

2 tsp. ground Cumin

1/4 tsp. ground Cloves

1/4 tsp. ground black pepper

1 tsp. Oregano

2 4oz cans of chopped mild chilies

Preparation (for best results use soup pot for entire dish)

Heat EVOO in Dutch Oven and brown chicken breasts on both sides

Remove chicken breasts, allow to cool and cube.

Making the Soup

Add another splash of EVOO to Dutch Oven and add chicken, onion, garlic, green chilies and spices

Sauté on med heat stirring occasionally for 20 minutes

Add turkey stock and scrape to loosen brown bits at the bottom of pan

Add Great Northern Beans

Simmer another 10-15 minutes

Add 2 cups cheese

Stir occasionally and allow cheese to melt 5 minutes

Garnish

Serve and garnish with shredded Monterey Jack cheese and sour cream