Title: Eneiman's Texas White Chili
Categories: Chili Lowfat 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 By
fatfree-request@fatfree.com on Jun 16, 1997