neiman's texas white chili

4 servings
1 pounds Dried white beans
1½ quart Chicken stock
1/2 ea medium onions, chopped
Garlic cloves, chopped
1 teaspoon Salt
1 tablespoon Corn oil
4 oz. can green chiles, chopped
2 teaspoons Ground cumin
2 teaspoons Crushed dried oregano
2 teaspoons Ground coriander
Pinch of ground cloves
Pinch of cayenne
Boneless, skinless cooked chicken breasts, diced
½ cup Grated Monterey Jack cheese
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 1½ 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.

Source: Berkshire (NY) Eagle 2/25/91 Posted by Steve Herrick, Fidonet Cooking Echo Feb '91

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