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Neiman's Texas White Chili



Yield: 4 Servings

1 lb white beans,Dried
1 1/2 qt chicken stock
1 1/2 ea medium onions
-chopped
2 garlic cloves,chopped
1 t salt
1 T corn oil
1 4 oz. can green chiles
-chopped
2 t cumin,Ground
2 t dried oregano,Crushed
2 t coriander,Ground
1 pinch of cloves,Ground
1 pinch of cayenne
4 boneless,skinless cooked
-chicken breasts, diced
1/2 c monterey jack cheese,Grated
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.













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