Chicken Chili

• 2 (3 1/4 to 3 1/2 lb.) chickens
• 8 c. water
• 3 large or 5 medium size onions, chopped (about 2 1/2 c.)
• 2 jalapeno peppers, seeded and diced
• 4 cloves garlic, chopped
• 1/4 c. unsifted all-purpose flour
• 1 1/2 tsp. ground white pepper
• 1 1/2 tsp. ground cumin
• 1 (4 oz.) can diced green chilies, drained
• 2 (19 oz.) cans white kidney beans (cannellini), drained and rinsed (4 c.)
• 2 Tbsp. vegetable oil
• 1 tsp. salt

1. In 8-quart saucepot, cook cut-up chicken in water until done, approximately 40 minutes, stirring several times.
2. Transfer chickens to a bowl to cool.
3. Skim fat off broth and discard. Reserve 3 cups broth.
4. (Cool and freeze leftover broth for soup or other recipes.)

chickens, water, onions, peppers, garlic, flour, ground white pepper, ground cumin, green chilies, white kidney beans, vegetable oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=265484 (may not work)