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Chili Blanco

October 18, 2009

1 lb. White beans, rinsed (or navy beans) – buy them dry in the bag
12 cups chicken broth
3 medium onions, chopped
2 tbsp. Oil
4-6 tbsp. Garlic, minced
2-4 oz. Cans diced green chilies
1 tsp. Ground cumin
4 tsp. Dried oregano
2 tsp. Cayenne pepper
8 cups chicken, cooked and diced
6 cups Monterey Jack cheese, shredded

For toppings: (optional)
Sour cream
Extra cheese
Tomatoes, diced
Onion, diced

Combine beans and broth (no need to soak the beans) in a large pot. Simmer, covered for 2 hours.

Sauté onions
Add everything except sour cream and cheese
Simmer 30 minutes. Add cheese until melted.
Serve with tomato, onions, sour cream as toppings.
Makes about 20 servings.

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