Title: Neiman's Texas White Chili
Categories: Chili Stew Damyankee
Yield: 4 Servings

1	lb	Dried white beans
1 1/2	qt	Chicken stock
1		1/2 ea medium onions, chopped
2		Garlic cloves, chopped
1	ts	Salt
1	tb	Corn oil
1		4 oz. can green chiles, chopped
2	ts	Ground cumin
2	ts	Crushed dried oregano
2	ts	Ground coriander
1		Pinch of ground cloves
1		Pinch of cayenne
4		Boneless, skinless cooked chicken breasts, diced
1/2	c	Grated Monterey Jack cheese
4		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 1 1/2 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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