White Chili with Chicken

This is a dish that I had made before, but didn’t get to take photos before it disappeared. The recipe called for chicken broth, but we can’t buy it here, so when I deboned the chicken breasts, I saved the bones and put them in on top of the beans and spices to flavor the mixture. I also used whole cloves instead of ground, and fished them out before serving. The flavor was superb, and I am thinking to make some without the added chicken breast chunks to have for breakfast. I served it with a sliced avocado topped with my yogurt/mayo/chive/cumin sauce and crunchy tostadas on the side. This dish is now ready to be added to the menu at Gringo Perdido

White Chili With Chicken

Recipe By: Southern U.S. Cuisine (crockpot collection)

-= Ingredients =-
1 pound dry white northern beans
5 cups chicken broth
2 garlic cloves ; minced
1 large white onion ; chopped
1 tablespoon ground white pepper
1 teaspoon salt
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon ground cloves
1 can diced green chilies – (7 oz) ; (or one diced fresh green chile)
5 cups diced cooked chicken breast
1 cups chicken broth
1 tablespoon diced jalapeño pepper ; (optional)
Flour tortillas

~~ === CONDIMENTS === ~~
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados

-= Instructions =-
Soak beans in water to cover for 24 hours then drain. (The recipe called for this step, but I usually just pick over, wash and cook in the pressure cooker for 25 minutes or so)

In crockpot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves. Simmer covered for at least 5 hours until beans are tender. Stir occasionally.

Stir in green chiles, chicken and 1 3/4 cups chicken broth. For hotter taste, add jalapeño. Cover and simmer for 1 hour.

Serve with flour tortillas and condiments. I used a sliced avocado topped with a sauce of yogurt, mayo, chopped chives (from my garden) and cilantro

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