This recipie is from Lewis & Clark Restaurant in St. Charles, MO. My mom found it in the paper several years ago. Not healthy, but, really really good. It was dinner on Thursday.

Lewis and Clark’s White Chili

3 lbs. cooked Great Northern beans, canned or bottled
2 lbs. skinless chicken breast
1 tbsp. olive oil
4 garlic cloves, minced
2 medium onions chopped
2 tsp. ground cumin
¼ tsp. ground cloves
¼ tsp. cayenne pepper
1 tsp. oregano
2-4 oz. cans chopped mild green chilies
4 cups chicken broth or stock
20 oz. Monterey Jack cheese, grated
Sour cream
Chopped Jalapeno peppers, canned

Place chicken in a large saucepan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15-20 minutes. Remove from sauce pan and dice into ½” cubes.

Using the same pan discard water and heat oil over medium heat. Add onions and cook until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano, and cloves. Saute for 2-3 minutes. Add chicken, beans, broth and 12 oz. cheese, let simmer for 15 minutes. Ladle into large bowls and top with 1 oz. cheese. Serve with a side of sour cream and chopped Jalapeno peppers.