# 8 White Chili

Here you go Christy!

1 lbs of Great Northern beans, soaked
1 med onion, chopped
3 cloves garlic, minced
2 4 oz cans green chilies
2 tsp ground cumin
1 tsp oregano
1 1/2 tsp cayenne pepper
1/2 tsp salt
2 lbs boneless, skinless ckn breast
1 14 1/2 can ckn broth
1 cup water

Put beans in med pan and cover with water. Bring to a boil, reduce heat and allow to simmer 20 min. Discard water. Cut ckn into 1" pcs and brown if desired. Put all ingredients in Crock-Pot. Stir to mix thoroughly. Cover; cook on Low 10-12 hrs / High 5-6 hrs.

To serve, fold a flour tortilla into a triangle (fold in half, then in half again) and cut the center out. Unfold and put the large part in your bowl (you'll have a hollow O in your bowl). Put chili in the middle, cut the remaining tortilla into strips and put on top of your chili. Garnish with cheese and sour cream. Enjoy!!!

**My modification: I have a huge pot that has a strainer insert so I put the beans in the bottom with all the spices (I have & used dried spices) and a whole chicken in the strainer part. Put in the pot and boiled all for 2-3 hours till chicken was done. I picked chicken off the bone (gross...and not one of my favorite things to do) and put directly into the beans. I ran out of chilies so I added a can of diced tomatoes and a diced red bell pepper. Let simmer for another 2-3 hours. I served the same way as above and it was yummy!!

***Tip: you can also cut down cooking time by using can beans.

Good luck all :)