Lewis and Clark's is a restaurant in the historic section of St. Charles. Their White Chili is fabulous.
3 lb Great Northern beans, canned or bottled
2 lbs of boneless skinless chicken breasts
1 tbl Olive Oil
4 garlic cloves, minced
2 medium onions chopped
2 tsp ground cumin
1/4 tsp ground clove
1/4 tsp cayenne pepper
1 tsp ground oregano
2-4 oz can of chopped mild green chilies
4 cups chicken stock or canned broth
20 oz Monterey Jack cheese, grated
Sour cream
Chopped Jalapeno peppers, canned or bottled
Place chicken in large saucepan.
Add cold water to cover and bring to simmer.
Cook until tender, approximately 15-20 minutes.
Remove from saucepan and dice into 1/2 inch cubes.
Using the same pan, discard water and heat oil over medium heat.
Add onions and saute until translucent.
Stir in garlic, chilies, cumin, cayenne pepper, oregano and clove.
Saute for 2-3 minutes.
Add chicken, beans, stock, and 12 oz of cheese.
Let simmer for 15 minutes.
Ladle into large bowls and top with 1 oz. cheese.
Serve with sour cream and chopped Jalapeno peppers.
The Johnson Family Cookbook