Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------CHUCK OZBURN HBWK07A-------------------------
1 lb White beans; dried
1 1/2 qt Chicken stock
1 1/2 md Onions; chopped
2 Garlic cloves; chopped
1 ts Salt
1 tb Vegetable oil
4 oz Green chiles; diced
2 ts Ground cumin
2 ts Dried oregano; crushed
2 ts Ground coriander
1 pn Ground cloves
1 pn Cayenne
4 Boneless skinless chicken br
1/2 c 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

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