MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: River Market and Deli's White Chili
 Categories: Chicken, Chili, Beans, Cheese, Dairy
      Yield: 8 Servings
 
      2 lb Navy beans; soaked
      3 md Yellow onions; diced
      1 sm Can green chillies (#3);
           -diced
      1 tb Garlic; chopped
    1/3 c  Cumin
    1/3 c  Cilantro; chopped
      2 tb Oregano; chopped
    1/2 ts Cayenne
      1 ts Cloves; chopped
    3/4 ga Chicken stock
     12 oz Monterey jack cheese;
           -shredded
     24 oz Sour cream
      2 lb Chicken; diced
    1/3 c  Olive oil
 
  Wash beans. Cover water 3 inches over the beans and soak over
  night. Wash chicken. Bake until done. Do not overcook. Cool and
  dice. Heat oil. Saute onions, chillies and garlic until
  translucent. Add spices. Add beans and chicken stock and cook
  until beans are soft, about 2 to 3 hours.
  
  Add cheese, stirring continuously.  Add sour cream, stirring
  constantly. Add chicken.
  
  Posted by Phillip Waters
 
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