Chili blanco especial
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jim Vorheis | ||
| 1 | pounds | Dry White Northern Beans |
| 5¼ | cup | 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 |
| ½ | teaspoon | Ground cloves |
| 7 | ounces | Can diced green chilies |
| 5 | cups | Diced cooked chicken breast |
| 1¾ | cup | Chicken broth |
| 1 | tablespoon | Diced jalapeno pepper (optional) |
| 8 | Flour tortillas | |
| Condiments: | ||
| Shredded Monterey Jack | ||
| Sliced black olives | ||
| Chunky salsa | ||
| Sour cream | ||
| Diced avocado | ||
Directions
Soak beans in water to cover for 24 hours; drain.
In crock pot or large kettle, combine beans, 5¼ 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 ¾ 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