Ingredients
- 8 flour tortillas
- 2 garlic (cloves)
- 1 onion (white)
- 1,700 ml chicken broth
- 700 gr chicken breast (diced cooked)
- 500 gr dry northern beans (white)
- 130 gr green chilies (diced)
- 8 gr pepper (ground white)
- 8 gr jalapeno pepper (diced)
- 6 gr cumin (ground)
- 5 gr oregano (dried)
- 3 gr salt
- some sour cream
- some avocado
- some chunky salsa
- some monterey jack
- some black olives
Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5.25 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 the rest of the chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with one flour tortilla. Spoon in chili and serve with all condiments for a very special chili.
