Ingredients
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6 cups chicken stock
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6 cups chicken, diced cooked
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1 1/2 teaspoons oregano
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2 teaspoons cumin
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1/4 teaspoon cayenne pepper
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2 garlic cloves, minced
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1 cup salsa
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1 tablespoon vegetable oil
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1 pinch salt (to taste)
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2 medium onions, chopped
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2 jalapeno peppers, seeded & diced
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1 lb great northern bean (soaked in water overnight)
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2 chili peppers, diced
Instructions
- Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
- Saute pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
- Simmer for one more hour.
- Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.