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CHILI BLANCO

2 cups great northern beans, dried
3 whole chicken breasts without skin
3 1/2 cups water
2 tablespoons canola oil
2 cups onion, finely chopped
4 cloves garlic, minced
6 whole Anaheim chili peppers, roasted, peeled, cored, seeded, and diced
1 whole serrano pepper, cored, seeded, and diced
2 teaspoons ground cumin
1 tablespoon fresh oregano, minced or 1 1/2 teaspoons dried
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
3 cups chicken broth, fat free
2 cups monterey jack cheese, lowfat, grated

tomatoes, diced
cheese, grated
green onions, chopped
fresh cilantro, chopped

Place beans in a heavy, large pot and cover with plenty of water.
Soak for 1 hour.

Put chicken breasts in a a large skillet, over with 3 1/2 cups
water. Bring to boil and simmer, covered, 30 minutes. Remove
frompan, rserving liquid and let cool. When chicken is cook, shred
meat.

Drain beans, rinse and set aside. In the same pot heat oil over
medium heat. Add onions and cook, stirring for 10 minutes. Add
garlic, chilies, cumin, oregano, cloves and cayenne pepper and cook
2 min more. Add beans, stock and reserved chicken cooking liquid.
Bring to a boil, cover and simmer - stirring occasionally, until
beans are tender, about 2 hours. Adjust seasoning.

Before serving, add shredded chicken and chesses, stir until cheese
is melted and chicken is heated through.

Garnish, if desired.

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