Chili Blanco Especial
Cooking MethodSlow Cooker
Ingredients
- 1 pound dry white northern beans
- 5 1/4 cups 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
- 1/2 teaspoon ground cloves
- 7 ounces can diced green chilies, (7 ounces)
- 5 cups diced cooked chicken breast
- 1 3/4 cup chicken broth
- 1 tablespoon diced jalapeno pepper, (optional)
- 8 flour tortillas
- shredded Monterey jack cheese
- sliced black olives
- chunky salsa
- sour cream
- diced avocado
Instructions
Soak beans in water to cover for 24 hours; drain. In slow cooker 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.
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