Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 8 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Can navy beans -- drained
58 oz Chicken broth (4 cans)
1 Onion -- chopped
2 cl Garlic -- minced
1 tb Ground white pepper
1 tb Dried oregano
1 tb Ground cumin
1 ts Salt
1/4 ts Ground cloves
5 c Chicken -- cooked, chopped
8 oz Chopped green chilies (2 cans)
1 c Water
8 Flour tortillas
Monterey jack cheese
Salsa
Sour cream
In Crock-Pot, combine beans, broth, onion, garlic, white pepper,
oregano, cumin, salt, cloves, chicken, green chilies, and water.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours.
To serve:
Make 4 cuts in each tortilla toward center, but not through and line
serving bowls with torillas, overlapping edges. Spoon in chili. Top
with cheese, salsa, and sour cream. Serve immdeiately.
