White Chili - cooking recipe

Ingredients

1 lb. large dry white beans
2 whole chickens (3.5 lb. each)
2 qt. water
1 medium size onion (whole)
2 medium size onions, chopped
1 stalk celery
1 carrot
2 bay leaves
salt and black pepper to taste
1/2 bunch parsley
3 cloves garlic, minced
1 (7 oz.) can whole green chiles, diced
1 (28 oz.) can whole tomatoes, crushed
2 tsp. cumin
1 1/2 tsp. oregano
3 Tbsp. chili powder
1 to 2 jalapeno peppers, minced (optional)
2 Tbsp. salad oil

Preparation

Wash beans and soak overnight in water to cover.
Drain. Prepare chicken stock by simmering chickens in 2 quarts water to which the whole onion, celery, carrot, parsley and bay leaves are added. Simmer until meat is tender. Remove chickens and cool. Remove meat and skin from bones and dice meat.
Strain broth and skim off fat.
Mix beans, chicken broth and 1 chopped onion. Cook until beans are just tender.
Heat oil in skillet. Add garlic and remaining chopped onion. Saute until tender and golden. Add this mixture and remaining ingredients to beans. Simmer 20 minutes. Add chicken and simmer 15 minutes.
Serves 8 to 12.