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CHILI BLANCO ESPECIAL 
1 lb. dry white northern beans
2 cloves garlic, minced
1 tbsp. ground white pepper
1 tbsp. dried oregano
1/2 tsp. ground cloves
5 c. diced, cooked chicken breast
1 tbsp. diced jalapeno pepper (opt.)
8 flour tortillas
5 1/4 c. chicken broth
1 lg. white onion, chopped
1 tsp. salt
1 tbsp. ground cumin
1 (7 oz.) can diced green chilies
1 3/4 c. chicken broth

CONDIMENTS:

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

Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, cumin, onion, white pepper, salt, oregano and cloves. Simmer, covered for at least 5 hours (I sometimes have to add additional chicken broth), until beans are tender, stirring occasionally. Stir in chilies, diced chicken and 1 3/4 cups chicken broth. Add jalapeno if you want it hotter. Cover and simmer for 1 hour. To serve, line each bowl with tortilla. Spoon in chili and serve with condiments. Serves 8.
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