CHILI BLANCO ESPECIAL

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 (7 oz) can diced green chilies
5 cups diced cooked chicken breast
1 3/4 cups chicken broth
1 tablespoon diced jalapeno pepper (optional)
8 flour tortillas
CONDIMENTS:
shredded Monterey Jack
sliced black olives
chunky salsa
sour cream
diced avocado

Soak beans in water to cover for 24 hours; drain.

In 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.

Servings: 8
Source: Creme De Colorado Cookbook by the Junior League of Denver