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LEWIS AND CLARK'S WHITE CHILI 
3 lbs. cooked Great Northern beans, canned or bottled
2 lbs. boneless chicken breast (skin removed)
1 tbsp. olive oil
4 garlic cloves, minced
2 med. onions
2 tsp. ground cumin
1/4 tsp. ground cloves
1/4 tsp. cayenne pepper
1 tsp. ground oregano
2 (4 oz.) cans chopped mild green chilies (may substitute with hot green chilies for spicier version)
4 c. chicken stock or canned broth (may vary this amount for thicker soup)
20 oz. Monterey Jack cheese, grated
Sour cream
Chopped jalapeno peppers, canned

Place chicken in large saucepan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15-20 minutes. Remove from saucepan and dice into 1/2 inch cubes.

Using the same pan, discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, pepper, oregano and cloves. Saute for 2-3 minutes. Add chicken, beans, stock and 12 oz. cheese. Let simmer for 15 minutes. Ladle into large bowls and top with 1 oz. cheese. Serve with a side of sour cream and chopped jalapeno peppers. Makes 6-8 servings.

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