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Title: Chili Blanco Especial
Categories: Soup Bean Crockpot
Yield: 8 Servings
| 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
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