1 lb Dried Navy Beans
4 cn (14 1/2 oz) Chicken Broth)
1 lg Onion (chopped)
2 Cloves garlic (minced)
1 tb Ground white pepper
1 tb Dried oregano
1 tb Ground cummin
1 ts Salt
1/2 ts Ground cloves
5 c Cooked chicken (chopped)
2 cn (4 oz) green chiles
- chopped
1 c Water
1 Jalapeno pepper
- seeded & chop
8 (8 in) flour tortillas
1 pk Monterey Jack (shredded)
1 pk Commercial Salsa
1 c 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