Eneiman's Texas White Chili

Directions

In a large kettle, combine beans, stock, ½ the onions, garlic and salt; bring to a boil.

Reduce heat; cover and simmer 1½ 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.