Chilli Blanco

I love this 'white chilli', it is just the right blend of chilli flavor, spice and white beans. Don't forget to soak the beans overnight, it will really make a difference in how the beans cook and break down.

6 cups chicken stock

1 pound great northern beans (soaked in water overnight)

2 medium Spanish onions, chopped

6 cups diced cooked chicken

2 jalapeno peppers, seeded and diced

2 diced chili peppers

1 1/2 teaspoon oregano

2 teaspoons cumin

1/4 teaspoon cayenne pepper

2 cloves garlic, minced

1 cup salsa

1 tablespoon vegetable oil

Salt to taste

Sour cream (optional garnish)

Monterey Jack cheese (optional garnish)

Directions:

Simmer beans, half the onions, and half the garlic for 2 hours in the chicken

stock or until the beans soften, stirring frequently. Add chicken and salsa.

Saute pepper, spices, and the remaining onions and garlic in the oil and add to

the chili. Simmer for one more hour.

Garnish with sour cream or Monterey Jack cheese.