White Chicken Chili

30  ounces		cannellini beans
1-1/2  tablespoons		olive oil
1		medium onion, chopped
2  tablespoons		large jalapeno pepper, diced
1		clove garlic, minced
2  teaspoons		ground cumin
1/4  teaspoon		cayenne pepper
1/8  teaspoon		ground cloves
8  ounces		canned diced green chilles
1-1/2  teaspoons		oregano
1-3/4  lb.		boneless skinless chicken thighs

Tip: For nutritional information on all the ingredients in White Chicken Chili just click on each ingredient name. Then adjust the serving size for any White Chicken Chili ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 If using dry beans, cook them first: Place the beans in a medium pot and cover with a couple inches of hot water, about 2 quarts. Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf. Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a low simmer.

Cook for 2 to 3 hours or until the beans are cooked through and tender (note that cannelli beans will cook faster than navy beans, and older dry beans will take longer to cook than newer). Drain.

2 Sauté onions, garlic, spices: In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using.

3 Add chicken, chicken stock, bring to simmer: Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through.

4 Add cooked beans, continue to simmer: Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more.

5 Serve with toppings and tortillas or chips: Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.