Flying Boxer White Chili from Gabbert Ranch's 
 
From Chuck Gabbert of the Gabbert Ranch
 
      1 bag white navy beans
      2 cloves garlic
      1 jalepeno pepper
      5 tamatillos
      5 roma tomatoes
      1 yellow onion, large
      5 pablano peppers
      2tbls chicken bouillon granules in 4 cups warm water
      5 boned / skinned chicken breasts 
      2tbls cumin
      2tbls paprika
      key lime
      cilantro (fresh)
      salt
      1 tsp oregano
       
Soak beans over night.  Drain...add water and cook the beans.  
Season chicken breasts, and cook til done but very tender, 
better on grill, but oven will do fine. Blend garlic.  Then 
combine in blender : jalepeno pepper, tomatillos, tomatoes 
and half the onion. Add to blender, the cumin and paprika. 
blend well.  
Add this mixture to pot of cooked beans. Add chicken bouillon 
and water.
Simmer.  Cook pablano peppers (standing on end) in a 350 
oven for approx 45 min. to loosen the skin.  Remove from 
oven and  wrap in a towel to steam and cool. Approx. 15 min.  
Blend pablano peppers and add to pot.  Cube  chicken breasts 
and chop remaining half onion and add to pot.  Stir. Bring to 
a boil and then reduce to simmer for approx. 30 min.  Serve 
in bowl. top with fresh cilantro, and key lime juice.  Warm, 
buttered corn tortillas on the side.