Recipe: White Chili - 2 recipes

These are Ruby Tuesday's but try these, maybe they will be close.

THE DOVE'S NEST RESTAURANT WHITE CHILI
Makes 10 servings

2 tbl olive oil
1 medium onion -- chopped
3 cloves garlic -- minced
2 1/2 cups chopped fresh tomatoes or 2 (10oz) cans
chopped tomatoes with green chilies
6 tomatillos -- chopped
1 medium jalapeno -- seeded and minced
2 cups chicken stock
1 (7oz) can chopped green chilies
2 cups chopped cooked chicken
1/2 tsp oregano
1/2 sprig cumin
1/4 cup(heaping) chopped cilantro leaves
2 (19oz) cans cannellini or Great Northern beans
1 tbl fresh lime juice
salt and black pepper to taste
Sour cream
Shredded Monterey Jack cheese
Fried tortilla chips

Heat oil in large stock pot over med.-high heat. Add onions; saute
3-5 min. or until softened. Add garlic. Cook 1 to 2 min. longer; do
not brown. Add tomatoes, tomatillos and jalapeno. Cook until
tomatillos are tender; stirring occasionally. Add chicken stock,
green chilies, chicken, oregano, cumin, cilantro, beans and lime
juice. Cook until heated through, sirring frequently. Season with
salt and pepper. Ladle chili into serving bowls. Serve garnished
with a dollop of sour cream, shredded cheese and tortilla chips.

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WHITE CHILI
Source: Houston Chronicle
Makes 6 servings

1 lb dried white Great Northern beans
7 cups chicken broth
2 cups chopped onion -- divided
2 cloves garlic -- minced
1 tbl veg. oil
1 (8oz) can mild green chilies -- drained and chopped
2 tsp cumin
1 1/2 tsp crushed dried oregano
1 tsp salt
1/2 tsp cayenne
1/4 tsp ground cloves
4 1/2 cups chopped cooked chicken breasts
Shredded Monterey jack cheese
chopped fresh tomatoes
sour cream
chunky salsa
chopped avocado

Sort and rinse beans. Pour beans in large bowl; add water to
cover. Let soak 8-10 hrs. Drain and rinse. Combine beans with
broth, 1 cup chopped onion and garlic in a stockpot. Bring to a
boil and stir; reduce heat. Simmer 3 hrs. or until beans are tender,
stirring occasionally. Heat oil in a skillet and saute remaining
onions. Stir in chilies, cumin, oregano, salt, cayenne and cloves.
Add to beans; mix well. Stir in chicken. Simmer 1 hr., stirring
occasionally. Ladle into chili bowls. Garnish with cheese, tomato,
sour cream, salsa, and avocado.