White lightning texas chili

Yield: 6 servings

Measure Ingredient
1 pounds Dried Navy Beans
4 cans (14 1/2 oz) Chicken Broth)
1 large Onion (chopped)
2 \N Cloves garlic (minced)
1 tablespoon Ground white pepper
1 tablespoon Dried oregano
1 tablespoon Ground cummin
1 teaspoon Salt
½ teaspoon Ground cloves
5 cups Cooked chicken (chopped)
2 cans (4 oz) green chiles chopped
1 cup Water
1 \N Jalapeno pepper seeded & chop
8 \N (8 in) flour tortillas
1 pack Monterey Jack (shredded)
1 pack Commercial Salsa
1 cup Sour Cream

Sort and wash beans; place in a Dutch oven. Cover with water 2 in.

above beans. Soak 8 hrs; drain beans, and return to Dutch oven. Add 3 cans of chicken broth and next 7 ingredients; bring to a boil. Reduce heat and simmer, covered, 2 hrs. or until 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. Spoon in chili, and top with cheese, salsa, and sour cream.

Southern Living Dec. '92 Beverly Germany Fort Worth, TX.

MM by Perry Parsons From: PERRY PARSONS 07-09-93 (07:23) Submitted By VERN OLSON On 10-14-95

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