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Ingredients:
- 6 cups chicken stock
- 1 lb bag Great northern beans (soake in water overnight)
- 2 medium spanish onions, chopped
- 6 cup diced cooked chicken
- 2 jalaepeno peppers, seeded and diced
- 2 diced chili peppers
- 1 1/2 tsp oregano
- 2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 gralic cloves, minced
- 1 cup salsa
- 1 Tbls Vegetable oil
- salt to taste
Instructions:
- Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until beans soften, stiring frequently.
- Add chicken and salsa. Saute pepper, spices, and the remaining onion and garlic in the oil and add to the chili.
- Simmer for one more hour.
- Garnish with sour cream and Montrey Jack cheese.
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