Chicken Chili Blanco

2 to 3 tbl diced jalapeno peppers

1/2 Tbsp olive oil in which you saute 1 large yellow onion, chopped

4 large garlic cloves, minced

1 chicken leg quarter, skinned

1/2 Tbsp ground cumin

1 tsp ground coriander

1/2 tsp salt

1 - 15 ounce can small white beans, rinsed and drained

1 - 15 ounce can Great Northern beans, rinsed and drained

1 3/4 cups chicken broth

1/4 cup chopped fresh cilantro (optional)

1/2 Tbsp fresh lime juice

Heat the oil in a roaster oven at 400 or nonstick Dutch oven over medium high heat. Add the onion and garlic and cook, stirring, until the onion is softened. Add the chicken, cumin, coriander, and salt; cook until the chicken is browned on all sides. Add the beans, broth, and jalapenos. Cover and cook until flavors are blended and chicken is falling off the bone, about 2 hours. Remove chicken, discard bones, shred meat and return to pot. Cook about 30 minutes longer. Stir in the cilantro and lime juice.

This is my modification of a friend's modification of a Weight Watchers recipe! We like it with tortilla chips and Monterey Jack cheese.

UPDATE: last time I made it I cooked the chicken separately in a little broth, shredded the meat, and then started the chili from that point.