Spicy Chicken Chili
1 pound dry Great Northern beans, rinsed
1 tablespoon cooking oil
2 cups chopped onions
1 4-ounce can diced green chile peppers, undrained
4 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
7 cups chicken broth
4 cups coarsely chopped cooked chicken or turkey
1 cup shredded Monterey Jack cheese with peppers
1. In a large pot, combine beans and enough water to cover them. Bring to a boil; reduce heat. Simmer, uncovered for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans; set aside.
2. In the same large pot, heat oil. Add onions and cook over medium heat for 5 – 8 minutes or until tender. Stir in chile peppers, garlic, cumin, oregano and cayenne pepper. Cook and stir for 2 minutes. Stir in beans, chopped chicken and broth and bring to a boil. Reduce heat and simmer covered for about 2 hours or until beans are tender. Add 1 cup of cheese and stir until cheese is melted. If desired, serve with sour cream, salsa, cilantro and additional cheese.