White Chili

Serves 6

1 pound Great Northern beans
4 cups fat free, low-sodium chicken broth
2 medium yellow onions, chopped
3 cloves garlic, minced
1 teaspoon salt
1/2 cup canned diced green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground clove
1/4 teaspoon cayenne pepper
8 ounces chicken breast halves without skin, grilled, sliced 1/4"
3/4 cup low fat Monterey jack cheese, grated
2 cans white corn, drained

1. Cover beans with water 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 2 hours or until beans are very tender. adding  more stock as needed.
2. Stir in remaining onions, chilies, cumin, oregano, coriander, cloves and cayenne. Cover and cook for 30-minutes.
3. Just before serving, add chicken, cook until heated through. Ladle chili into individual bowls; top each with 2 tablespoons cheese.

*Recipe from the Williams-Sonoma Kitchen