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CHILI BLANCO ESPECIAL

Category:    Soups, Beans, Chicken, Hot, Spicy
Yield: 8 servings
 
      1 lb Dry White Northern Beans          1/2 ts Ground cloves
  5 1/4 c  Chicken broth                       7 oz Can diced green chilies
      2    Cloves garlic, minced               5 c  Diced cooked chicken breast
      1 lg White onion, chopped            1 3/4 c  Chicken broth
      1 tb Ground white pepper                 1 tb Diced jalapeno pepper
      1 ts Salt                                     -(optional)
      1 tb Dried oregano                       8    Flour tortillas
      1 tb Ground cumin                   
 
  Condiments: Shredded Monterey Jack cheese 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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