Award-Winning Chili
By: Karlyn Oyama
Published: Friday, December 10, 2010 - 1:02am

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

1 Prepare the beans according to package directions. Drain and set aside. 2 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. 3 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. 4 Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes. 5 Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeno chilies.