Title: Eneiman's Texas White Chili
Categories: Chili, Low-fat, Chicken
Yield: 4 Servings

----------------------------CHUCK OZBURN HBWK07A----------------------------
1 lb White beans; dried
1 1/2 qt Chicken stock
1 1/2 md Onions; chopped
2 Garlic cloves; chopped
1 ts Salt
1 tb Vegetable oil
4 oz Green chiles; diced
2 ts Ground cumin
2 ts Dried oregano; crushed
2 ts Ground coriander
1 pn Ground cloves
1 pn Cayenne
4 Boneless skinless chicken br
1/2 c Monterey jack cheese; grated
4 Green onions; thinly sliced

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. Makes 4 servings. Posted on Prodigy by Chuck Ozburn

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini