Eneiman’s Texas White Chili

Eneiman's Texas White Chili

Recipe By :

4 Preparation Time :

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. - - - - - - - - - - - - - - - - - -

592 Calories;

11g Fat (17% calories from fat);

41g Protein;

86g Carbohydrate;

12mg Cholesterol;

2023mg Sodium