Neiman's texas white chili
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried white beans |
| 1½ | quart | Chicken stock |
| 1 | 1/2 ea medium onions, chopped | |
| 2 | Garlic cloves, chopped | |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Corn oil |
| 1 | 4 oz. can green chiles, chopped | |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Crushed dried oregano |
| 2 | teaspoons | Ground coriander |
| 1 | Pinch of ground cloves | |
| 1 | Pinch of cayenne | |
| 4 | Boneless, skinless cooked chicken breasts, diced | |
| ½ | cup | Grated Monterey Jack cheese |
| 4 | Green onions, thinly sliced | |
Directions
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