Chili Blanco Especial

Title: Chili Blanco Especial
Categories: Soups, Beans, Chicken, Hot, Spicy
Yield: 8 servings

1 lb Dry White Northern Beans
1/2 ts Ground cloves
5 1/4 c Chicken broth
7 oz Can diced green chilies
2 Cloves garlic, minced
5 c Diced cooked chicken breast
1 lg White onion, chopped
1 3/4 c Chicken broth
1 tb Ground white pepper
1 tb Diced jalapeno pepper
1 ts Salt 
1 tb Dried oregano
8 Flour tortillas
1 tb Ground cumin

Condiments: Shredded Monterey Jack cheese sliced black olives chunky salsa sour cream 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.