Chili blanco especial

Yield: 8 servings

Measure Ingredient
\N \N Jim Vorheis
1 pounds Dry White Northern Beans
5¼ cup Chicken broth
2 \N 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 \N Flour tortillas
\N \N Condiments:
\N \N Shredded Monterey Jack
\N \N Sliced black olives
\N \N Chunky salsa
\N \N Sour cream
\N \N Diced avocado

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

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