Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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