Eneiman's Texas White Chili

      Yield: 4 Servings

      1 lb white beans,dried

  1 1/2 qt chicken stock

  1 1/2 md onions,chopped

      2    garlic cloves,chopped

      1 t  salt

      1 T  vegetable oil

      4 oz green chiles,diced

      2 t  cumin,Ground

      2 t  dried oregano,crushed

      2 t  coriander,Ground

      1 pn cloves,Ground

      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.