White Lightning Chili Ingredients
1 pound dried navy beans
4 (14 1/2 ounce) cans chicken broth, divided
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ground white pepper
1 tablespoon Mexican oregano
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cloves
5 cups chopped cooked chicken
2 (4 ounce) cans chopped green chiles
1 cup water
1 jalapeno pepper, seeded and chopped
8 (8-inch) flour tortillas
Shredded Monterey Jack cheese
Sour cream Instructions
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above
beans. Soak 8 hours.
Drain beans and return them to Dutch oven. Discard liquid.
Add 3 cans chicken
broth and next 7 ingredients; bring mixture to a boil. Reduce heat and simmer, covered,
2 hours or until beans are tender, stirring occasionally.
Add remaining can of chicken 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, center.
Line serving bowls with tortillas, overlapping cut edges of tortillas.
in chili, and top with cheese, salsa and sour cream.
Yield: 12 servings
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