Ingredients
| 1 lb. | dried white beans | | 1-1/2 qt. | chicken stock | | 1-1/2 | md. onions, chopped | | 2 cloves | garlic, chopped | | 1 tsp. | vegetable oil | | 1 can (4 oz.) | diced green chilies | | 2 tsp. | ground cumin | | 2 tsp. | crushed dried oregano | | 2 tsp. | ground coriander | | 1 dash | cloves | | 1 dash | cayenne | | 4 | boneless, skinless chicken breasts, cooked and diced | | 1/2 cup | grated Monterey Jack cheese | | 4 | green onions, thinly sliced |
2 Recipe Reviews
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I won a chili cookoff with this recipe. I love it because it is different. It's great with Frito chips.
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My whole family loved this recipe. It tasted very good and easy to make.
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Instructions
In large kettle, combine beans, stock, half the onions, garlic and salt; bring to 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 into bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bow, spoon chili over top and sprinkle with grated cheese and sliced onion.
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