White lightning texas chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried Navy Beans |
| 4 | cans | (14 1/2 oz) Chicken Broth) |
| 1 | large | Onion (chopped) |
| 2 | 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 | Jalapeno pepper seeded & chop | |
| 8 | (8 in) flour tortillas | |
| 1 | pack | Monterey Jack (shredded) |
| 1 | pack | Commercial Salsa |
| 1 | cup | Sour Cream |
Directions
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