Recipe - River Market And Delis White Chili

2 pound Navy beans, soaked
3 md Yellow onions, minced
1 small (no. 3) can green chillies,
Diced
1 tablespoon Garlic, chopped
1/3 cup Cumin
1/3 cup Cilantro, chopped
2 tablespoon Oregano, chopped
One half teaspoon Cayenne
1 teaspoon Cloves, chopped
Three fourths ga Chicken stock
12 ounce Monterey Jack Cheese,
Shredded
24 ounce Sor cream
2 pound Chicken, minced
1/3 cup Olive oil

Wash beans. Cover water 3 inches over the beans and soak over night. Wash
chicken. Bake until done. Do not overcook. Cool and dice. Heat oil.
Saute onions, chillies and garlic until translucent. Add spices. Add beans
and chicken stock and cook until beans are soft, about 2 to 3 hours.

Add cheese, stirring continuously. Add sour cream, stirring constantly.
Add chicken.

Recipe painstakingly typed and converted by Phillip Waters on 02051998