Chicken Chili Blanco with Sweet and Sour Salsa

1 pound dried small white navy beans (or about 3 cans Northern white beans)
2 onions, chopped
1 48-oz can chicken broth
1 7-oz can chopped green chiles
6-8 cloves minced garlic
3 T. chopped fresh oregano
4 t. ground cumin
1 1/2 t. cayenne
1 C. sour cream
3 C. shredded Monterey Jack cheese
4-6 cooked chicken breasts, chunked

Sweet & Sour Dressing and Tomato Garnish
1/4 C. cider vinegar
1/2 C. sugar
juice of 1 lemon
1 t. onion powder
1 t. paprika
2 t. celery seeds
1 t. salt
1/3 C. vegetable oil
chopped fresh tomatoes
chopped parsley or cilantro

Rinse and pick the beans and combine with water to cover in a bowl. Soak 8-12 hours;
drain. Combine with the onions and chicken broth in a saucepan. Bring to a boil and
reduce the heat. Simmer 1 1/2 hours. Add chicken, chiles, garlic, oregano, cumin and
cayenne. Simmer 30-60 min. or until desired consistency. Remove from heat. Stir in
sour cream.

For the dressing, bring the vinegar and sugar to a boil in a saucepan, stirring to dissolve
the sugar. Combine lemon juice, onion powder, paprika, celery seeds and salt in a jar
with a lid. Add the vinegar mixture and oil and shake to mix well. Store in refrigerator
for up to 1 week. For the garnish, combine the desired amount of the dressing with the
tomatoes and parsley in bowl and mix well.

The recipe says to add the cheese with the sour cream. We topped the soup with the
cheese and tomato garnish just before serving.