Title: River Market and Deli's White Chili
Categories: Chicken
Yield: 8 Servings

2 lb Navy beans, soaked
3 md Yellow onions, diced
1 sm (no. 3) can green chillies,
Diced
1 tb Garlic, chopped
1/3 c Cumin
1/3 c Cilantro, chopped
2 tb Oregano, chopped
1/2 ts Cayenne
1 ts Cloves, chopped
3/4 ga Chicken stock
12 oz Monterey Jack Cheese,
Shredded
24 oz Sor cream
2 lb Chicken, diced
1/3 c Olive oil

Wash beans. Cover water 3 inches over the beans and soak over night. Wash
chicken. Bake until done. Do not overcook. Cool and dice. Heat oil.
Saute onions, chillies and garlic until translucent. Add spices. Add beans
and chicken stock and cook until beans are soft, about 2 to 3 hours.

Add cheese, stirring continuously. Add sour cream, stirring constantly.
Add chicken.

Recipe painstakingly typed and converted by Phillip Waters on 02-05-1998