Ingredients :

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1/2 lb dry great northern beans cooked
2 lb boneless skinless chicken breasts
cold water
1 tbl olive oil
2 med onions peeled and chopped
4 med cloves garlic peeled and minced
2 x 4-ounce cans chopped green chilies
2 tsp ground cumin
1/4 tsp cayenne pepper
4 cup chicken stock or broth
1 tsp salt about
20 oz monterey jack cheese grated
sour cream can be light
chopped jalapeno chilies can be canned

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Method :

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* 1. Prepare the beans according to package directions. Drain and set aside.
* 2. Put the chicken breasts into a large pan and cover with cold water. Bring to a simmer. Cook until tender and cooked through, about 10 to 12 minutes. Remove chicken from the liquid.
* 3. In a large pot, heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Saute 2 to 3 minutes.
* 4. Shred chicken by hand and combine with the beans, stock and 12 ounces grated cheese. Simmer 15 to 30 minutes.
* 5. Ladle into large bowls. Top each with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeno chilies.