A very close friend, Sandy, has entertained us in her home many times over the years. Aside from Jo, my dad, and my sisters, she is one of my favorite cooks. One of her specialities, and now a favorite of ours, is her White Chicken Chile. This is a great dish to make for a large group of people by doubling or tripling the recipe.

Sandy's Chili Blanco Especial

1 pound dry White Northern Beans (I also use White Northern canned beans which need to cook for a lot less time - see instructions below)

5/14 cups chicken broth

4 cloves garlic minced

1 large white onion, chopped

1/2 tbsp ground white pepper

1 tsp salt

1 tbsp dried oregano

3/4 tbsp ground cumin

1/2 tsp ground cloves

1 7-ounce can diced green chilies

5 cups diced cook chicken breast (I mix breasts and thighs)

1 3/4 cup chicken broth

1 tbsp diced jalapeno pepper (optional)

8 flour tortillas

Condiments:

shredded Monterey Jack cheese

sliced black olives

salsa

sour cream

diced avocado

chopped onion

Soak beans in water to cover for 24 hours; drain

In a large kettle or crock pot, combine beans (only if they are soaked beans, not canned), 5 1/4 cups chicken broth, garlic, onion, white pepper, oregano, cumin, and cloves. Simmer covered for 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For a spicier taste add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with one flower tortilla. Spoon in chili and serve with condiments.

If using canned beans: combine 5 1/4 cups of chicken broth, garlic, onion, white pepper, salt, oregano, cumin, curry, and chicken. Cover and simmer for one hour. Then add canned beans, green chilies (and jalapeno for spicier chili). Do not add the extra 1 3/4 cups of chicken broth or the chili will be too soupy. Cover and simmer for an additional hour.

**Flavors are enhanced when the chili is made 1 day ahead.

Makes 8 servings.

If you find you are getting to the end of this chili and would like to squeeze one more meal out of it, try turning it into a Tortilla Soup. Add 4 cups of chicken stock and heat. Spoon into bowls and add any and all of the condiments listed above as well as crumbled tortilla chips.

Both are excellent served with cornbread and a green salad.

Enjoy!