Yield: 8 servings
|1 pounds||Dried navy beans|
|4 cans||Ready-serve chicken broth|
|1 large||Onion; chopped|
|2 \N||Garlic cloves; minced|
|1 tablespoon||White pepper|
|1 tablespoon||Cumin salt|
|5 cups||Cooked chicken; chopped|
|8 ounces||Canned chopped chiles water|
|1 \N||Jalapeno; seeded and chopped|
|8 \N||Flour tortillas|
|\N \N||Monterey jack cheese; shred|
|\N \N||Commercial salsa|
|\N \N||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.