White Bean Chili (Julie)

1 pound dried navy beans
5 cups chicken stock
4 tbsp butter (1/2 stick)
1 tbsp minced garlic
¾ cup diced onion
1 ½ cups chopped green chilies (fresh or canned)
1 pound boneless, skinless chicken breast, finely chopped
1 tbsp ground cumin (optional)
1 tbsp dried oregano
1 to 2 tsp ground black pepper
½ tsp white pepper
Pinch red pepper flakes
½ bunch cilantro leaves, chopped
Sour cream & shredded provolone cheese (optional)

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chilies and sauté for 5 minutes. Add chili mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 ½ hours. Dish into bowls, put dollop of sour cream and shredded provolone cheese on top.

Serve with Mexican cornbread.