—3½ hours 25 min prep
1 lb Great Northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 tsp. oregano
2 tsp. cumin
1/4 tsp. cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbsp. vegetable oil
1 pinch salt (to taste)
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.
Sauté 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.
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