Yields: 6 Servings
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)
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. 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.