Neiman's Texas White Chili

      Yield: 4 Servings

      1 lb white beans,Dried

  1 1/2 qt chicken stock

      1    1/2 ea medium onions

           -chopped

      2    garlic cloves,chopped

      1 t  salt

      1 T  corn oil

      1    4 oz. can green chiles

           -chopped

      2 t  cumin,Ground

      2 t  dried oregano,Crushed

      2 t  coriander,Ground

      1    pinch of cloves,Ground

      1    pinch of cayenne

      4    boneless,skinless cooked

           -chicken breasts, diced

    1/2 c  monterey jack cheese,Grated

      4    green onions,thinly sliced

Combine beans, stock, half the onion, garlic and salt in a large

kettle and 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 a skillet. Add the remaining chopped onion and cook until

tender and clear, about 5 minutes. Add the chopped chiles, cumin,

oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20

minutes more. Add the skillet mixture to bean mixture. Portion

chicken into 4 servings. For each serving, put chicken in bottom of

bowl. Spoon chicken over the top and sprinkle with the grated cheese