Author: story of a kitchen (adapted from many recipes)
Ingredients
1 pound dried Great Northern beans (or similar) - about 2½ cups
2 pounds chicken, cooked (I used a mix of white and dark meat)
1 quart chicken stock or canned low sodium broth
a drizzle of olive oil
2 large onion, finely chopped
1-2 4-ounce cans of chopped green chiles (I think two is better)
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon coriander powder
1 teaspoon chili powder
pinch of cayenne pepper
about 1 pound of Monterey Jack cheese, shredded (about 5-6 cups)
salt and pepper (less salt if you are using chicken broth with salt in it already)
3-4 jalapenos, halved, seeded, and chopped (if you want the hot spice)
3-4 green onions, chopped
Instructions
In a large pot, cover the beans with 2 inches of water and allow to soak overnight. Drain the beans, return to pot, and add enough water to cover the beans by 2 inches. Bring to a boil over moderate heat and simmer until tender, about an hour. Drain the beans.
Shred chicken and set aside.
Heat the oil in a large pan. Add the onions and cook covered over moderate heat, stirring, until translucent.
Add the chiles, garlic, cumin, coriander, chili powder, and cayenne and cook, stirring for 3 minutes.
Add the beans, chicken, stock, and 4 cups of the Monterey Jack cheese. This will look really thick at first; stir and the cheese will melt and the mixture will thin. Simmer for 10 minutes. Season with salt and pepper.
Sprinkle with chopped green onions. Serve with remaining cheese and chopped jalapenos (if using).
Notes
Just a note on the cheese: Monterey Jack is pretty bland here, but it melts well. The chiles are really necessary to give the chili a little more oomph. If you don't like spicy, then revel in the cheesy, beany bland. This is a good meal for young children.
Recipe by story of a kitchen at https://www.storyofakitchen.com/soup-recipes/white-bean-chicken-chili-recipe/