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    Neiman's Texas White Chili


    Source of Recipe


    the web

    List of Ingredients




    1 lb Dried white beans
    1 1/2 qt Chicken stock
    1 x 1/2 ea medium onions, chopped
    2 x Garlic cloves, chopped
    1 tsp Salt
    1 tbl Corn oil
    1 x 4 oz. can green chiles, chopped
    2 tsp Ground cumin
    2 tsp Crushed dried oregano
    2 tsp Ground coriander
    1 pch of ground cloves
    1 pch of cayenne
    4 x Boneless, skinless cooked chicken breasts, diced
    1/2 cup Grated Monterey Jack cheese
    4 x Green onions, thinly sliced

    Recipe



    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 and sliced green onion.

 

 

 


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