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Eneiman's Texas White Chili

    1 pound White beans -- dried
    1 1/2 quarts Chicken stock
    1 1/2 medium Onions -- chopped
    2 Garlic cloves -- chopped
    1 teaspoon Salt
    1 tablespoon Vegetable oil
    4 ounces Green chiles -- diced
    2 teaspoons Ground cumin
    2 teaspoons Dried oregano -- crushed
    2 teaspoons Ground coriander
    1 pinch Ground cloves
    1 pinch Cayenne
    4 Boneless skinless chicken breasts
    1/2 cup Monterey jack cheese -- grated
    4 Green onions -- thinly sliced

    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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