Eneiman's Texas White Chili

Recipe Ingredients

1 lb	454g / 16oz	White beans - dried
1 1/2		Chicken stock
1 1/2		Onions - chopped (medium)
2		Garlic cloves - chopped
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Vegetable oil
4 oz	113g	Green chiles - diced
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Dried oregano - crushed
2 teaspoons	10ml	Ground coriander
1		Ground cloves
1		Cayenne
4		Boneless skinless chicken breast
1/2 cup	73g / 2.6oz	Monterey Jack cheese - grated
4		Green onions - thinly sliced

Recipe Instructions

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.

Source:
Chile Pepper Magazine, October 1990

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