WHITE CHILE (CHICKEN) Jeanne Jones

(Six servings)

1 lb. dried Great Northern beans
32 oz. fat-free, low-sodium chicken stock/broth
2 medium yellow onions, chopped (about 4 cups)
3 garlic cloves, minced
1 TSP. Salt
½ cup diced green chiles
2 TSP. Ground cumin
1 ½ TSP. Dried oregano

1 TSP. Ground coriander
1/4 TSP. Ground cloves
1/8 TSP. Cayenne pepper
8 oz. grilled chicken breasts, sliced into 1/4 inch strips
3/4 cup low-fat Monterey jack cheese
½ cup chopped green onions.

Cover beans and soak overnight. Drain and rinse. In a large heavy pot, combine beans, broth, 2 cups onions, garlic and salt; bring to a boil. Reduce heat, cover and simmer gently for 1 ½ to 2 hours, or until beans are very tender, adding more stock as needed. Stir in remaining onions, chiles, cumin, oregano, coriander, cloves and cayenne. Cover and cook for 30 minutes. Just before serving, add chicken; cook until heated through. Ladle into individual bowls; top each with 2 TBSP. Of the grated cheese. Green onion garnish is optional.