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White Chili (Lewis and Clark's)

White Chili (Lewis and Clark's)

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Yield: 8 servings (about 1 1/2 cups each)

2 pounds boneless, skinless chicken breast

2 medium yellow onions, diced

1 tablespoon olive oil

4 cloves garlic, minced

1/4 teaspoon ground cloves

2 teaspoons ground cumin

1 teaspoon ground red (cayenne) pepper

2 (4-ounce) cans diced green chiles

3 (15- to 16-ounce) cans great northern beans, undrained

4 cups chicken stock or canned broth

20 ounces shredded Monterey Jack cheese, divided

Sour cream, for garnish

Diced jalapeños, for garnish

1. Place chicken in a large saucepan; add cold water to cover and bring to a simmer. Cook until no pink remains, 15 to 20 minutes. Drain; when cool enough to handle, cut into 1/2-inch cubes.

2. In a large soup pot, sauté onions in olive oil over medium heat until translucent, about 8 minutes. Add garlic, cloves, cumin, cayenne and green chiles. Cook, stirring, for 3 minutes. Add chicken, beans and their liquid and chicken stock; bring to a boil.

3. Add 12 ounces (about 3 cups) of the cheese and simmer for 15 minutes, stirring occasionally.

4. Serve in bowls topped with remaining cheese; pass sour cream and jalapeños on the side.

Per serving (about 1 1/2 cups): 560 calories; 28g fat; 15g saturated fat; 130mg cholesterol; 52g protein; 31g carbohydrate; 7g sugar; 9g fiber; 1,340mg sodium; 620mg calcium.

Adapted for home kitchens by the St. Louis Post-Dispatch.

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