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Eneiman's texas white chili

Yield: 4 Servings MMM

Ingredients:

• 1 lb White beans; dried
• 1 1/2 qt Chicken stock
• 1 1/2 md Onions; chopped
• 2 Garlic cloves; chopped
• 1 ts Salt
• 1 tb Vegetable oil
• 4 oz Green chiles; diced
• 2 ts Ground cumin
• 2 ts Dried oregano; crushed
• 2 ts Ground coriander
• 1 pn Ground cloves
• 1 pn Cayenne
• 4 Boneless skinless chicken br
• 1/2 c Monterey jack cheese; grated
• 4 Green onions; thinly sliced In a large kettle combine beans stock
• 1/2 the onions garlic and salt; bring to a boil. Reduce heat; cover and simmer 1
• 1/2 hours or until beans are very tender

Instructions:

adding more chicken stock as needed. Heat oil in skillet. Add remaining chopped onions and cook about 5 minutes until tender and clear. Add chilies cumin oregano coriander cloves and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving put chicken in bottom of bowl spoon chili over top and sprinkle with grated cheese and sliced green onion. Makes 4 servings. Posted on Prodigy by Chuck Ozburn

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