1 onion, chopped
3 cloves garlic, minced
4 small chicken breasts, grilled and cut into smaller pieces
1 (4 ounce) can canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans (or other white beans, like northern beans)
5 cups chicken broth
1/2 cup fresh cilantro, chopped
2 cups shredded Monterey Jack cheese
Fresh cilantro to garnish
1. In a large pot over medium heat, combine the onion, and garlic and saute for 10 minutes. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add the grilled, cubed chicken and saute for two min. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese and 1/2 cup cilantro. Stir well and simmer for 10 minutes, allowing the cheese to melt.
3. Garnish with cilantro and eat with warm corn bread.