White Chicken Chili

This is a family favorite and it makes a big batch, so it is great to freeze and enjoy on a cold winter night!

Source: My mom

3 (16 oz) cans cooked great norther beans (not drained)
2 lbs. boneless skinless chicken breast
1 T. olive oil
4 garlic cloves, minced
1/4 tsp ground cloves
2 med. onions chopped
2 tsp. ground cumin
1 tsp. ground oregano
1/4 tsp. cayenne pepper (you can adjust this up or down depending on heat tolerance)
2 (4 oz) cans chopped mild green chillies
4 cups chicken stock
20 oz monterey jack cheese grated
sour cream
chopped jalapeno peppers, canned

Place chicken in a large saucepan.  Add cold water to cover and bring to a simmer.  Cook until tender, 15-20 min.  Remove from the saucepan and dice into 1/2 inch cubes.  Using the same pan, discard water and heat oil over medium heat.  Add onions, cook until translucent.  Stir in garlic, chillies, cumin, cayenne pepper, oregano and cloves.  Saute 2 to 3 minutes.  Add chicken, beans, stock and 12 oz cheese.  Simmer 15 minutes.  Ladle into large bowls, top with 1 oz cheese.  Serve with sour cream and chopped jalapeno peppers.