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
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: