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Chili Blanco Especial
1 pound dry white northern beans
5 1/4 cups chicken Broth
2 cloves garlic, minced
1 large white onion, chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
7 ounce can diced green chilies, (7 ounces)
5 cups diced cooked chicken breast
1 3/4 cups chicken broth
1 tablespoon diced jalapeno pepper, (optional)
8 flour tortillas
shredded Monterey jack cheese
sliced black olives
chunky salsa
sour cream
diced avocado
Soak beans in water to cover for 24 hours; drain. In crock pot
or large kettle, combine beans, 5 1/4 cups chicken broth, garlic,
onion, white pepper, salt, oregano, cumin and cloves. Simmer covered
for at least 5 hours until beans are tender, stirring occasionally.
Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth.
For hotter taste, add jalapeno. Cover and simmer for 1 hour. To
serve, line each bowl with 1 flour tortilla. Spoon in chili and
serve with all condiments.
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Chili 38