White Chicken Chili
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.
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