1 pound bag Great northern beans (soaked in water overnight)
2 medium Spanish onions, chopped
2 cloves garlic, minced
6 cups chicken stock
6 cup diced cooked chicken
1 cup salsa
1 Tablespoon vegetable oil
2 jalapeno peppers, seeded and diced
2 diced chili peppers
1 1/2 teaspoons oregano
2 teaspoon cumin
1/4 teaspoon cayenne pepper
Salt to taste
Garnish:
Sour Cream
Monterey Jack cheese
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until beans soften, stirring frequently.
Add chicken and salsa.
Sauté pepper, spices, and the remaining onion and garlic in the oil, then add to the chili.
Simmer for one more hour.
Add salt to taste.
Garnish with sour cream on Monterey Jack cheese.