Shelly's Recipe

CHILI BLANCO

Category: Chili

1 lb white northern beans
2 lbs chicken breast
1 tbsp olive oil
2 medium onions chopped
4 garlic cloves, chopped
2 (4 oz) cans green chili peppers mild
2 tsp ground cumin
1 1/2 tsp oregano crumbled
1/4 tsp cayenne pepper
6 cups chicken broth
1 1/2 cups thinly sliced green onions
Salt and hot pepper sauce, to taste
3 cups Monterey jack cheese grated

Garnish
Sour cream
Salsa
Chopped cilantro

Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight.

Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

Drain beans. Heat oil in a stock pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans, stock and green onions; bring to a boil. Reduce heat, season to taste with salt and hot sauce and simmer until beans are very tender, stirring occasionally, about 2 hours. Beans and chicken can be prepared 1 day ahead.

Cover and refrigerate. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 cup cheese to chili and stir until cheese melts. Season to taste with salt and pepper.

Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilantro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. Serves 8