• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chili Blanco Especial

  • Recipe Submitted by on

Category: United States, Main Dish, Vegetables

 Ingredients List

  • 1 lb Dry White Northern beans
  • 1 tb Ground cumin
  • 5 1/4 c Chicken broth
  • 1/2 ts Ground cloves
  • 20 ml Garlic -- -minced
  • 7 oz Can green chiles -- diced
  • 1 lg White onion -- -chopped
  • 5 c Chicken breast -- cooked
  • Diced
  • 1 tb Ground white pepper
  • 1 3/4 c Chicken broth
  • 1 ts Salt
  • 1 tb Diced jalapeno pepper --
  • (opt)
  • 1 tb Dried oregano
  • 8 Flour tortillas


CONDIMENTS: shredded Monterey Jack cheese sliced black olives chunky salsa
sour cream (I use the nonfat kind and it's great!) 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 chiles, 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. Flavors are
enhanced when this chili is made 1 day ahead. (I make it and freeze
itthen shift it to the fridge the day before I want to use it ) NOTE: A
pound of dry beans is about 3 cups of dry beans. You can "jumpstart" the
beans by bringing them to a boil, then setting them off the heat and
letting them sit for an hour. Drain and proceed as if you'd soaked

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