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Chili blanco especial

Yield: 8 Servings J

Ingredients:

• 1 lb Dry White Northern Beans
• 5 1/4 c Chicken broth
• 2 Cloves garlic minced
• 1 lg White onion chopped
• 1 tb Ground white pepper
• 1 ts Salt
• 1 tb Dried oregano
• 1 tb Ground cumin
• 1/2 ts Ground cloves
• 7 oz Can diced green chilies
• 5 c Diced cooked chicken breast
• 1 3/4 c Chicken broth
• 1 tb Diced jalapeno pepper -(optional)
• 8 Flour tortillas

Instructions:

Condiments: Shredded Monterey Jack 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 for a very special chili. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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