Ingredients

• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth
• 1/2-3/4 tsp.  Ground Cumin (to taste)
• Salt To Taste
•  Pepper, To Taste
• 3 cups chicken
• 1 cup Cream
• 2-3 tbls. flour
• 1 6 oz. block monterey jack cheese shredded
• 1 cup sour cream
• 3 green onions chopped

Directions

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done.

When beans are tender, mix cream with flour and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, add chicken, sour cream, and green onions.

Add Monterey Jack cheese to the pot and stir to melt.