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    Source of Recipe


    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

    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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