Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Chicken
Hot And Spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Dried navy beans
4 Cn Ready-serve chicken broth
1 Lg Onion -- chopped
2 Garlic cloves -- minced
1 Tb White pepper
1 Tb Oregano
1 Tb Cumin
1 T salt
1/2 T Cloves
5 C Cooked chicken -- chopped
8 Oz Canned chopped chiles
1 C water
1 Jalapeno -- seeded and Chopped
8 Flour tortillas
Monterey Jack cheese -- Shred
Commercial salsa
Sour cream
Sort and wash beans; place in large Dutch oven. Cover with water 2 inches
above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard
liquid. Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce
heat and simmer, covered, 2 hours or until beans are tender, stirring
occasionally. Add remaining can of broth, chicken, and next 3 ingredients.
Cover and simmer 1 hour, stirring occasionally. With kitchen shears, make 4
cuts in each tortilla toward, but not through, the center. Line serving bowls
with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top
with cheese, salsa, and sour cream. Serve immediately. Serves 8
