Neiman Marcus Chili Blanco

1 lb Dried great northern beans
2 lb Chicken breast
1 tbsp Olive oil
2 Medium onions, chopped
4 Garlic cloves, chopped
2 can Mild green chilies 4 oz
2 tsp Ground cumin
1 1/2 tsp Dried oregano, crumbled
1/4 tsp Cayenne pepper
6 cup Chicken broth
3 cup Montery Jack cheese, grated
Sour Cream
Salsa
Fresh cilantro, chopped

Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight.

Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

Drain beans. Heat oil in same pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are very tender,stirring occasionally, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate.

Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to taste with salt and pepper.

Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilantro in small bowls around the tureen so that gust can add whatever toppings they want to there chili.

Makes 8 servings.