Texas white lightning chili

8 servings

Ingredients

QuantityIngredient
1poundsDried navy beans
4cansReady-serve chicken broth
1largeOnion; chopped
2Garlic cloves; minced
1tablespoonWhite pepper
1tablespoonOregano
1tablespoonCumin salt
½teaspoonCloves
5cupsCooked chicken; chopped
8ouncesCanned chopped chiles water
1Jalapeno; seeded and chopped
8Flour tortillas
Monterey jack cheese; shred
Commercial salsa
Sour cream

Directions

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.