Great White Chili

I got this recipe from my mom, who got it from my cousin Erin.
Thank you, both.

I usually reduce the amount of stock used, but only because someone prefers it that way. I have also started serving the cheese on the side (and not stirred/melted in), but also only because that is the way this same someone prefers that, too.

I usually serve it with a dollop of Greek yogurt instead of sour cream, but mainly because we always have yogurt, and I rarely buy sour cream.

This makes a LOT of food - great for potlucks and leftovers!

Great White Chili

Ingredients:
4 (15.5 oz) cans white Northern beans, drained
3 c. Montery Jack cheese, grated
2 lbs boneless, skinless chicken breasts (I also sometimes use thighs, and often use less than 2 lbs.)
1 Tbsp olive oil
2 med onions, chopped
4 cloves fresh garlic, minced
2 (4 oz) cans mild green chilies, diced
2 tsp ground cumin
1 1/2 tsp dried ground oregano
1/4 tsp cayenne pepper (I usually skip this since I don't have it on hand)
6 c, chicken stock
2 carrots, chopped
1 bay leaf
salt and pepper to taste
Sour cream or Greek yogurt

Directions:
Boil chicken in a large pot of water with carrots, salt & pepper, and bay leaf, covered, until done.
Drain chicken. Reserve stock & vegetables.
(Note: I usually cook the chicken in the stock. This step always confused me.)
Chop chicken; set aside. Heat oil in pan and saute onions and garlic; stir in chilies, cumin, oregano, and pepper. Cook 2 minutes.

Add beans and all stock; bring to a boil. Add the chicken; reduce heat and simmer 1 hour.
(Note; I rarely simmer it a full hour That just seems excessive to me. And I don't plan that far ahead.)
Add cheese slowly, allowing to melt. (Unless you plan to serve the cheese on the side.)
Put in bowls, topped with a dollop of sour cream or Greek yogurt.