Great White Chili

1 can (15.5 oz.) white northern beans, drained
3 cups Monterey jack cheese, grated
2 lbs. boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 cans (4 oz.) chopped mild green chilies
2 teaspoons ground cumin
1 1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
6 cups chicken stock

Stew chicken breasts in water, covered. (Add onion, carrots, celery, bay leaf, fresh cilantro, salt and pepper to provide good stock.) Cover and cook until tender. Drain. Shred or cut chicken into pieces. Strain and reserve broth.

Heat oil in large pot. Saute onions and garlic. Stir in chilies, cumin, oregano, and pepper. Cook 2 minutes. Add beans and 6 cups chicken stock. Bring to a boil. Add chicken pieces. Reduce heat and simmer 1 hour. Add cheese gradually, allowing it to melt. Season with salt and pepper to taste. Put chili in bowls. Place 1 tablespoon sour cream in middle and add 2 tablespoons salsa, placed on each side of sour cream.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 31)