1 clove garlic, sliced
4 large chicken breasts
6 T butter
1 white onion, diced
1/4 C white flour
8 oz diced jalapenos
1 qt half and half
40 oz chicken broth
1 t white pepper
1 very large dash cumin
1 very large dash chili powder
4 oz diced green chiles
24 oz Pepper Jack cheese (must be grated by hand)
32 oz Great Northern beans, boiled
In 12" skillet place garlic slices in one inch water. Place chicken in skillet, cover and cook 15-20 minutes or until cooked through. Remove chicken from skillet and place in bowl of ice water 5 minutes. Discard poaching liquid. With hands shred chicken.
Using 3T butter sauté onions until clear.
In dutch oven, begin a roux - melt 3T butter and mix flour in slowly on low heat.
Move onions into pot with roux.
In skillet, heat jalapenos on low.
After 2 minutes add half of cream and half of chicken broth to dutch oven. Add dry spices. Add chicken. After 10 minutes add the rest of the cream and chicken broth. Add jalapenos and green chiles. After 5 minutes add half cheese and all beans.
Simmer 35 minutes.
Add the rest of the cheese. Simmer at least 2 hours up to overnight on LOW.
