Eneiman's Texas White Chili

4 Servings

1 lb white beans, dried
1 1/2 qt chicken stock
1 1/2 md onions, chopped
2 garlic cloves, chopped
1 t salt
1 T vegetable oil
4 oz green chiles, diced
2 t cumin, Ground
2 t dried oregano, crushed
2 t coriander, Ground
1 pn cloves, Ground
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, 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.