*  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.



                  - - - - - - - - - - - - - - - - - -


Per serving: 592 Calories; 11g Fat (17% calories from fat); 41g Protein;
86g Carbohydrate; 12mg Cholesterol; 2023mg Sodium