Award Winning White Chili

from John Madden’s Ultimate Tailgaiting

2 pounds boneless chicken breast
cold water
1 Tbl olive oil
2 medium onions chopped
4 garlic cloves
two 4-ounce cans chopped green chilies
2 tsp ground cumin
1/4 tsp cayenne pepper
3 pounds cooked great northern beans
4 cups chicken stock or broth
20 ounces monterey jack cheese-grated
sour cream
jalapeño peppers-chopped

Put chicken in large saucepan. Add cold water. Bring to a simmer. Cook until tender.

Remove chicken, discard water. In same pan heat olive oil over medium heat. Add onions, cook until translucent. Stir in garlic, chilies, cumin and cayenne pepper. Sauté for 2–3 minutes.

Shred chicken by hand and combine with beans, stock and 12 ounces of cheese. Simmer 15 minutes.

Ladle into large bowls. Top with 1 ounce of cheese. Serve with a side of sour cream and chopped jalapeño peppers.