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Chili Blanco Especialsoups, beans, crockpot 1 jim vorheis 1 lb 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 oz can diced green chilies 5 cup diced cooked chicken breast 1 3/4 cup chicken broth 1 tablespoon diced jalapeno pepper (optional) 8 flour tortillas 1 condiments: 1 shredded monterey jack 1 sliced black olives 1 chunky salsa 1 sour cream 1 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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