Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried navy beans 5 c Cooked chicken; chopped
4 cn Ready-serve chicken broth 8 oz Canned chopped chiles
1 lg Onion; chopped 1 c -water
2 Garlic cloves; minced 1 Jalapeno; seeded and chopped
1 tb White pepper 8 Flour tortillas
1 tb Oregano Monterey jack cheese; shred
1 tb Cumin Commercial salsa
1 ts -salt Sour cream
1/2 ts Cloves

Sort and wash beans; place in large Dutch oven. Cover with water 2
inches above beans. Soak 8 hours; drain beans, and return to Dutch
oven. Discard liquid. Add 3 cans of broth and next 7 ingredients;
bring to boil. Reduce heat and simmer, covered, 2 hours or until
beans are tender, stirring occasionally.
Add remaining can of 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, the center. Line
serving bowls with tortillas, overlapping cut edges of tortillas.
Spoon in chili, and top with cheese, salsa, and sour cream. Serve
immediately.

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