Eneiman's texas white chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | White beans; dried |
| 1½ | quart | Chicken stock |
| 1½ | medium | Onions; chopped |
| 2 | Garlic cloves; chopped | |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Vegetable oil |
| 4 | ounces | Green chiles; diced |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Dried oregano; crushed |
| 2 | teaspoons | Ground coriander |
| 1 | pinch | Ground cloves |
| 1 | pinch | Cayenne |
| 4 | Boneless skinless chicken br | |
| ½ | cup | Monterey jack cheese; grated |
| 4 | Green onions; thinly sliced | |
Directions
CHUCK OZBURN HBWK07A
In a large kettle, combine beans, stock, ½ the onions, garlic and salt; 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 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