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Eneiman's Texas White Chili chili, beans, low-fat, chicken ----CHUCK OZBURN HBWK07A---- 1 lb white beans; dried 1 1/2 quart chicken stock 1 1/2 medium onions; chopped 2 garlic cloves; chopped 1 teaspoon salt 1 tablespoon vegetable oil 4 oz green chiles; diced 2 teaspoon ground cumin 2 teaspoon dried oregano; crushed 2 teaspoon ground coriander 1 pinch ground cloves 1 pinch cayenne 4 boneless skinless chicken br 1/2 cup 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 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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