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 br

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.