1 lb. great white northern beans, soaked overnight
2 lbs. boneless chicken breasts
6 c. chicken stock
2 medium onions, chopped
4 cloves garlic, minced
2 - 4 oz. cans green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cayenne pepper
1 tbsp. olive oil
3 c. grated monterey jack cheese
garnish: cheese, sour cream, salsa, fresh cilantro (all optional)

Sauté onions in oil until they turn translucent. Add garlic, chilies, and spices; sauté 2 minutes. Add stock and drained beans and cook until the beans are done (usually about 2 hours). While the beans are cooking, cut the chicken into 3/4 inch cubes. When the beans are done, add the chicken. (You can also use the meat from a store-bought roasted chicken to save some time.) Cook 5 to 10 minutes until the chicken is done. Add 2 c. of cheese and stir until completely melted. Use additional cheese for garnish.

Serves 8.