Chili blanco especial 2

1. Condiments: shredded monterey jack cheese sliced black olives chunky salsa sour cream diced avocado soak beans in water to cover for 24 hours; drain.
2. In crock pot or large kettle, combine beans, 5 ¼ cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves.
3. Simmeri covered for at least 5 hours until beans are tender, stirring occasionally.
4. Stiri in green chilies, diced chicken, and 1 ¾ cups chicken broth.
5. For hotter taste, add jalapeno.
6. Cover and simmer for 1 hour.
7. To serve, line each bowl with 1 flour tortilla.
8. Spoon in chili and serve with all condiments for a very special chili.
9. Creme de colorado cookbook (1987).