Chili Blanco Especial

Servings: 8
Ingredients:

Jim Vorheis
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
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