===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 12-27-93 (21:00)             Number: 410
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Chili Blanco                   Conf: (37) Home Cooki
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    Chili Blanco

    1 lb. dry white beans, soaked over night and rinsed
    6 cups chicken broth
    1 tsp. chicken stock base
    2 onions, chopped
    1 tblsp. oil
    5-8 cloves garlic minced
    7oz. diced green chilies
    2-3 tsp. ground cumin
    2 tsp. dried oregano
    1 tsp. cayenne pepper
    4 cups cooked diced chicken
    1 cup sour cream
    3 cups shredded Monterey Jack cheese
      Chopped green onions for garnish
      Chopped cilantro for garnish
      Chopped tomatoes for garnish

  Combine beans, broth and chicken stock base in large pot.
  Simmer covered for 2 hours. Saute onions in oil until golden. Add
  onions, garlic, green chilies, cumin, orrgano, cayenne pepper and
  chicken to bean mixture. Simmer another 30 minutes. Add sour cream
  and cheese. Heat until cheese melts. Serve with green onions,
  cilantro and chopped tomatoes on top.

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