Name: Chili Blanco Especial
Ingredients: 1 pound dry white northern beans; 5 1/4 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; 1/2 teaspoon ground cloves; 7 ounce can diced green chilies, (7 ounces); 5 cup 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

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.