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| 1 x ca. 450 g | Great Northern Beans; dried/white |
| 2 x ca. 450 g | Chicken Breast; boneless |
| 1 Esslöffel | olive oil |
| 2 | Onion chopped |
| 4 | cloves garlic minced |
| 2 Dose | green chillies chopped |
| 2 Teelöffel | ground cumin |
| 1 1/2 Teelöffel | oregano dried |
| 1/4 Teelöffel | cloves ground |
| 1/4 Teelöffel | cayenne pepper |
| 6 Tasse | chicken broth |
| 3 Tasse | Monterey jack cheese; grated |
| | Sour cream; fat free |
| | Salsa |
| | Cilantro; fresh chopped |
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Wash beans, cover with water (3"), soak over night. Cook chicken and cube. Drain beans and heat oil in same pot. Saute onions for 10 minutes, until clear. Stir in garlic, chilies, cumin, oregano, cloves, cayenne. Saute 2 minutes after all these are put in. Add beans and broth, bring to boil. Reduce heat and simmer until beans are very tender, stirring occasionally (for approximately two hours). Add chicken and 1 cup cheese to shili and stir until cheese melts. Season to taste with salt and pepper. Serve with remaining Cheese, sour cream, salsa, and cilantro.
Serving Size - 1 cup
Exchanges (Without topping) 3 1/3 meats, 1 bread,
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