White Chili 

• 1 lb. Dried or 3 16oz. Cans of Great Northern White beans

• 3 cups chicken stock

• 4 cups chopped cooked chicken        

• 12 oz. Grated Monterey Jack Cheese

• 1 Tbs. Olive Oil                                   

•  1 cup chopped onions

• 2 cloves Garlic (menaced)                      

• 2 (4oz.) cans mild Green Chilies

• 1 ½ Tbs. Jalapino peppers (chopped)     

• 3 tsp. Ground cumin

• 1 1/2 tsp. lemon-pepper seasoning

• Salt to taste                                          

If using dried beans: Rinse beans and place in a large heavy pot. Add enough cold water to cover by at least 3 inches. Let soak overnight. Drain beans; Or Pressure cooker: cooked for 20 minutes at 5 lb. pressure.

Heat oil in large heavy over medium-high heat. Add onions; sauté until translucent, about 10 minutes. Stir in garlic, then chilies, Jalapeno peppers, cumin and lemon-pepper, sauté 2 minutes.  Combine beans, chicken broth, garlic, and onions in a large pot, simmer until beans are very soft, about 3 hours.  Add more chicken broth if needed.  Add chicken and continue simmering for 1 hour.  Serve by placing of crushed tortilla chips and cheese in each bowl and ladle soup over cheese.