White Chili

by Amy Chenevey

Servings: 4 servings

INGREDIENTS

1 lb. dried white beans
1-1/2 quarts chicken stock
1-1/2 medium onions, chopped
2 cloves garlic, chopped
1 tsp. vegetable oil
1 can (4 oz.) diced green chilies
2 tsp. ground cumin
2 tsp. crushed dried oregano
2 tsp. ground coriander
1 pinch cloves
1 pinch cayenne
4 boneless, skinless chicken breasts, cooked and diced
1/2 cup grated Monterey Jack cheese
4 green onions, thinly sliced

INSTRUCTIONS

In large kettle, combine beans, stock, half the onions, garlic and salt; bring to boil. Reduce heat; cover and simmer 1½ 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 into bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bow, spoon chili over top and sprinkle with grated cheese and sliced onion.

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