Eneiman's Texas White Chili

2 hours Prep: 40 minutes Cook: 1 hours

367 calories per serving view nutrition facts

4 Servings suggest servings

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Ingredients

1	pound	white beans	dried
1 1/2	quarts	chicken broth
1 1/2	medium	onions	chopped
2	each	garlic cloves
1	teaspoon	salt
1	tablespoon	vegetable oil
4	ounces	green chili peppers	diced
2	teaspoons	cumin	ground
2	teaspoons	oregano	crushed
2	teaspoons	coriander	ground
1	pinch	cloves	ground
1	pinch	cayenne pepper
4	each	chicken breast halves, boneless and skinless
1/2	cup	monterey jack cheese	grated
4	each	scallions, spring or green onions	thinly sliced

Directions

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.

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Nutrition Facts

Serving Size 284g

Amount per Serving

Calories 367 20% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 76mg	25%
Sodium 862mg	36%
Total Carbohydrate 36.0g	12%
Dietary Fiber 7.0g	30%
Sugars 4.0g
Protein 39.0g	77%