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White Bean Chili

4 large boneless chicken breasts
1 lb white beans (northern beans)
1 1/2 qts. chicken stock
1 large onion, chopped
2 garlic cloves, chopped
4 green onions, finely chopped
1 tsp salt
1 tbsp peanut or corn oil
1 can green chiles
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
pinch ground cloves
pinch cayenne pepper
1/2 cup monterey jack cheese

Combine beans, chicken stock, 1/2 of the onions, garlic, and salt
and bring to a boil. Reduce heat and simmer 1 1/2 hours, or until
beans are tender. Cook the beans until little liquid remains.
Add more chicken stock if needed. Brown chicken breasts in the
skillet with oil. Remove and dice browned chicken. Add the rest
of the onions in and cook til clear and tender (~ 5 minutes). Add
rest of spices to the skillet and simmer 10 mins. Add the diced
chiken and the cheese, simmer 10 more minutes (you can also reserve
the cheese until serving time). Combine the beans with the items
from the skillet and serve. Serves 4.

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