Great White Chili (Chicken)

Soak 1 pound of Great Northern beans over night in water. Rinse the beans and simmer
in two large cans of chicken broth (the 49 oz ones) for 1½ hours.

Next, sauté one white onion in oil, and then add to the pot.

Add 1 teaspoon of cayenne pepper, 2-3 teaspoons of cumin, 1 clove of garlic (okay to add
more), 1 teaspoon of oregano, and 1 can of green chilies.

Add 4 cups of cooked diced chicken breast (about three pounds uncooked) to the pot.
Boiling the chicken works the best for pre cooking.

Simmer for another 45 minutes. Add 1 cup of sour cream and 3 cups of shredded
Monterrey Jack cheese. Slowly heat until all is melted.

Add salt/pepper to taste. Have some extra broth ready to add in case the chili starts to get
to thick.