1/2 pound dry great northern beans, cooked
2 pounds boneless skinless chicken breasts
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)
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.