White Bean Chicken Chili

1 pound dry great Northern beans

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon homemade taco seasoning 

1 teaspoon salt

1 teaspoon cinnamon

1 box chicken broth

4 fajita size corn tortillas, cut into strips

8 ounces tomatillo salsa

white meat of rotisserie chicken, shredded

3 tablespoons chopped cilantro

Rinse beans and check for rocks.  Cover beans with water and soak overnight or alternately, bring the dry beans to a boil in a pot with clean water, turn off the stove, and let the beans sit for one hour.  After an hour, they are ready to cook. Rinse beans for cooking.

In a large stockpot or dutch oven, saute the onion and garlic in the olive oil over medium heat for 2 minutes.   Add the taco seasoning, salt, and cinnamon to the onions and garlic and cook until onions are soft.

Add the chicken broth and beans to the pot and bring it to a boil.  Reduce the heat to low, and cook for one hour with the lid on the pot. After an hour, add the corn tortillas and tomatillo salsa and bring it back to a simmer.  Cook over medium heat for 10 minutes or until chili is thickened.  Add chicken (if the chicken is cold cook the chili until the chicken is warm) and cilantro, stir well, and serve chili with sour cream, green onions, fresh limes, and extra cilantro.