Chili Blanco Especial

Course : Chili
Serves: 8
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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
1 Can diced green chilies -- (7 ounces)
5 cups Diced cooked chicken breast
1 3/4 cups Chicken broth
1 tablespoon Diced jalapeno pepper
8 tortillas Flour tortillas
1 Cup Shredded Monterey Jack
1 can Sliced black olives
1 jar Chunky salsa
1 Cup Sour cream
1 medium Diced avocado

Preparation / Directions:

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.

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