WHITE CHICKEN CHILI
Source: John Madden’s Ultimate Tailgating by John Madden with Peter Kaminsky

3 lb. (about 8 C.) cooked Great Northern beans
2 lb. boneless, skinless chicken breasts
Cold water
1 T. olive oil
2 medium onions, chopped
4 medium cloves garlic, minced
2 (4 oz.) cans chopped green chilies
2 tsp. ground cumin
1/4 tsp. cayenne pepper
4 C. chicken stock or broth
1 tsp. salt (about)
20 oz. Monterey Jack cheese, grated
Sour cream
Chopped jalapeño chiles (can be canned)

Start with 11/2 pounds dry beans. 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.

In a large pot, heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chiles, cumin and cayenne pepper. Saute 2 to 3 minutes.

Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes.

Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeño chiles. Yield: 8 to 10 servings