Neiman's Texas White Chili

4 Servings

1 lb white beans, Dried
1 1/2 qt chicken stock
1 1/2 ea medium onions chopped
2 garlic cloves, chopped
1 t salt
1 T corn oil
1 4 oz. can green chiles chopped
2 t cumin, Ground
2 t dried oregano, Crushed
2 t coriander, Ground
1 pinch of cloves, Ground
1 pinch of cayenne
4 boneless, skinless cooked chicken breasts, diced
1/2 c monterey jack cheese, Grated
4 green onions, thinly sliced
Combine beans, stock, half the onion, garlic and salt in a large kettle and 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 a skillet.
Add the remaining chopped onion and cook until tender and clear, about 5 minutes.
Add the chopped chiles, cumin, oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20 minutes more.
Add the skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl. Spoon chicken over the top and sprinkle with the grated cheese and sliced green onion.