White Chicken Chili

2 cups great northern dry beans
1 quart chicken stock, or bouillon and water equivalent
1 can of cannery chicken or turkey, with broth
2 TB dried onion
2 cloves minced garlic
1 7 oz. can diced green chili
1-2 TB jalapeno (optional)
2 tsp ground cumin seed
1 tsp dried oregano
additional dairy ingredients below

Rinse and sort the dry beans. Soak beans overnight in a generous amount of water.
The next morning, drain and rinse the beans. Return them to the pot and cook them in the chicken stock on low heat until the beans are tender. Add more water as needed to prevent scorching; stir occasionally. (This will take about 2-4 hours, depending on the freshness of the beans.)
Break up canned chicken or turkey and add it with its liquid to the pot. Add all remaining ingredients and cook until the onions are tender.
Just before serving, remove from heat and add:
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sour cream
Stir to incorporate and enjoy.

Terrific Options:
A faster edition will use canned great northern beans.
We also prefer to use the gorgeous, frozen chilies that Kali and Bobby have sent from New Mexico!
Be sure to grate your own cheese for this recipe; don't use prepared cheese that may contain cellulose (to prevent clumping).
This is a good way to use left-over, cooked poultry.
One chopped, sauteed onion is good for the dried onion.
The crock pot produces a soupier version and perfect for busy days.