Recipe - Jims White Chili

1 pound Great northern beans, dried
1 One half qt Chicken stock
One half teaspoon Minced garlic
2 Medium onions,chopped
1 tablespoon Vegetable oil
8 ounce Mild green chiles, chopped
2 teaspoon Ground cumin
1 One half teaspoon Dried oregano
One fourth teaspoon Ground cloves
One fourth teaspoon Cayenne pepper
4 cup Cooked minced chicken
3 cup Monterey jack cheese, shred
Salsa
Sour cream

Pick through beans, removing bad beans and stones. Soak overnight for
faster cooking. Drain & rinse; rinse again. Add chicken broth, garlic and
only one half of the onions to the beans and cook until tender. Add more
water if needed. When beans are about done, saute remaining onions, chiles
and spices. Add this and minced chicken to the pot. Simmer 1 hour longer.
Serve in individual bowls topped with jack cheese, salsa and sour cream.

Tip: For moist chicken, flatten chicken, put in skillet, cover with water
and bring to a boil. When the water reaches boiling point, turn off heat
and cover. Allow to sit 20 25 minutes. The chicken is poached and remains
very moist. You can also use chicken broth instead of water to intensify
the chicken flavor.

Source: O'Malia's Cooking School "Soup's On" by Joanne Harked Typos by
Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #288 by Jim Kirk captain@iquest.net on Nov
04, 1997