½ cup fresh lime juice
Zest of 1 lime
1 tsp. cumin
1 tsp. cayenne pepper
¼ tsp. red pepper flakes
2 lbs. boneless, skinless chicken breasts – trimmed
2 Tbs. olive oil
2 large onions – chopped
5 cloves of garlic – chopped
2 – 4 oz. cans green chilies
1 Tbs. cumin
½ tsp. cayenne pepper
1/8 tsp. ground cloves
6 cups chicken stock
3 – 16 oz. cans great northern beans – drained
2 cups shredded Monterey Jack cheese
Additional cheese – optional
Chopped fresh cilantro – optional
Combine tequila, lime juice, lime zest, cumin, cayenne pepper and red pepper flakes. Pour over chicken breasts. Marinate for 3 hours.
Grill chicken breasts for 5 minutes on each side, basting with marinade throughout cooking time. Remove from grill, and cut chicken into small cubes. Set aside.
Heat olive oil in large pot. Sauté onions until translucent, about 10 minutes. Add garlic, chilies, cumin, cayenne pepper and cloves. Sauté for an additional 10 minutes. Add broth and cubed chicken. Bring to a boil, and simmer for 20 minutes. Add beans and continue cooking for 10 minutes. Remove pot from heat, add cheese and stir until melted.
Garnish with additional cheese and cilantro, if desired.