Blanco Chili

Combine beans, chicken broth, garlic and half the chopped onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, about two hours. Keep an eye on this, and add another cup of watered down broth if needed.

Once the beans are very tender, sauté remaining onions and jalapeno pepper in olive oil until tender. I know, you’re thinking, a whole jalapeno pepper! I like a little zip in my recipes, but trust me on this, the jalapeno creates the perfect amount of flavor and zippiness. At least add half a jalapeno pepper! Sometimes, we all have to compromise a little; that’s just life. Right?

Once the onions are clear, add chilies and seasonings, mix thoroughly. It will look similar to a roux with all of the powdered seasonings.

Add to the bean mixture. And when I mean add to the bean mixture, I mean add it all even the little burnt pieces stuck to the pan (that’s your BIG flavor). Add chicken, simmer 1 more hour.

Top with Monterey Jack cheese, cilantro, and sour cream. Serve it to everyone you know, betcha they’ll like it!