White Northern bean and chicken chili with green chiles, cumin, and all the fixings.

Ingredients

• 1 lb dry White Northern beans (or 2 cans, rinsed)
• 5 1/4 cups chicken broth
• 2 cloves garlic, minced
• 1 large white onion, chopped
• 1 tbsp ground white pepper
• 1 tsp salt
• 1 tbsp dried oregano
• 1 tbsp ground cumin
• 1/2 tsp ground cloves
• 1 7-oz can diced green chiles
• 5 cups diced cooked chicken breast
• 1 3/4 cups chicken broth
• 1 tbsp diced jalapeno pepper (optional)
• 8 flour tortillas

Condiments:

• Shredded Monterey Jack cheese
• Sliced black olives
• Chunky salsa
• Sour cream
• Diced avocado

Steps

1. Soak beans in water to cover for 24 hours and drain.
2. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin, and cloves.
3. Simmer covered for at least 5 hours until beans are tender, stirring occasionally.
4. Stir in green chiles, diced chicken, and 1 3/4 cups chicken broth.
5. For hotter taste, add jalapeno.
6. Cover and simmer for 1 hour.
7. Spoon up chili in a bowl and serve with all condiments.

Notes

• Can put fried corn tortillas or chopped lettuce on the bottom or top of the bowl.
• Flavors are enhanced when this chili is made 1 day ahead.
• Freezes well.