White Chicken Chili

Beans:

1 lb Great Northern dried beans

1 bay leaf

1 stalk celery

1 medium onion

Chili:

2 lbs cooked chicken

1 T olive oil

medium onions, chopped

4 cloves garlic, minced

2 4 oz cans mild chopped green chiles

2 tsp ground cumin

1 1/2 tsp dried oregano

1/4 tsp ground cloves

1/4 tsp cayenne pepper

6 cups chicken stock

2 – 3 cups shredded Monterey Jack cheese

My new favorite way to make beans is in my Crock Pot.  So in the morning I rinsed and picked through a pound of dry Great Northern white beans and added to the crock pot along with the onion, celery stalk and bay leaf.  I covered the beans with water to about 2 inches above the beans, put the lid on, and set the heat to low.  The beans were ready in about 6 hours.

I had poached boneless, skinless chicken breasts that I cut into cubes for the chili, but any cooked chicken will do—such as leftovers or rotisserie chicken.

Making the chili:

Heat oil in dutch oven over medium high heat.  Add the two chopped onions and cook until translucent, 6-10 minutes.  Stir in the garlic, chiles, cumin, oregano, cloves and cayenne.  Sauté another two minutes.

Add beans and chicken stock, and bring to a boil.  Reduce heat and simmer 20 minutes.  Add the chicken and 1 cup of cheese, and stir until the cheese is melted.

Serve with the toppings of your choice, including the remaining Monterey Jack cheese.  Tonight I added cilantro and sliced avocado.

This white chili is creamy and full of flavor, but not too spicy so even my husband (who does not like spicy) asks for seconds.