1 lb. dried navy beans
4 cans chicken broth - divided
1 large onion, chopped
2 cloves garlic minced
1 Tbsp white pepper
1 Tbsp oregano
1 Tbsp cumin
1 tsp salt
1/2 tsp ground cloves
5 cups cooked chicken
2 (4 ounce) cans green chilies
1 cup water
1 jalapeno pepper seeded and chopped
8 (8 inch) flour tortillas
shredded Monterey jack cheese
salsa
sour cream
Cover beans with 2 inches of water and soak 8 hours. Drain and return
to dutch oven. Add 3 cans chicken broth and the next 7 ingredients;
bring to a boil. Reduce heat and simmer, covered 2 hours until
tender. Add remaining chicken broth, chicken and next 3 ingredients.
Cover and simmer 1 hour.
with kitchen shears make 4 cuts in each tortilla (but through). Line
serving bowls toward center with tortillas, overlapping cut edges.
Spoon in chili and top with cheese, salsa and sour cream. Makes 12
cups.
From Debbie M.
Janet US