*  Exported from  MasterCook Mac  *
 
                        Eneiman’s Texas White Chili
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry                          Mexican
                 Ethnic                           Beans
                 Chicken                          Low-Fat
                 Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         White beans -- dried
    1 1/2  quarts        Chicken stock
    1 1/2  medium        Onions -- chopped
    2                    Garlic cloves -- chopped
    1      teaspoon      Salt
    1      tablespoon    Vegetable oil
    4      ounces        Green chiles -- diced
    2      teaspoons     Ground cumin
    2      teaspoons     Dried oregano -- crushed
    2      teaspoons     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.
 
 
 
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 Per serving: 592 Calories; 11g Fat (17% calories from fat); 41g Protein;
 86g Carbohydrate; 12mg Cholesterol; 2023mg Sodium