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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 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste
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 on Montrey Jack cheese
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 garlic cloves, minced
1 cup salsa
1 Tbls Vegetable oil
salt to taste
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 on Montrey Jack cheese
