Chili Blanco

1 pound small white beans
6 cups chicken broth
1 tsp. chicken stock base
2 brown onions, chopped
1 tbsp. vegetable oil
3-4 cloves garlic, minced
17 ½ ounce can diced green chilies
4 tsp. ground cumin
2 tsp. dried oregano
2 tsp. cayenne pepper
4 cups cooked and diced chicken
1 cup sour cream
3 cups Monterey jack cheese, shredded

Soak beans for a few hours. Drain. Combine beans, broth and chicken stock base in a
large pot. Simmer, covered for about 2 hours, or until tender and soft. Saute onions in
oil until golden. Add onions, garlic, green chilies, cumin, oregano, cayenne pepper and
chicken to bean mixture. Simmer for another 30 minutes. Add sour cream and jack
cheese. Heat just until cheese melts.

Cooks Note: Overcooking or boiling hard after adding sour cream and cheese can make
the beans hard and cause mixture to separate.
Serve with the garnishes and white corn chips.

Garnish with:
sour cream
chopped cilantro
chpped green onions
chopped tomatoes