1 pound dried navy beans
4 (14 1/2 ounce) cans chicken broth, divided
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ground white pepper
1 tablespoon Mexican oregano
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cloves
5 cups chopped cooked chicken
2 (4 ounce) cans chopped green chilies
1 cup water
1 jalapeņo pepper, seeded and chopped
8 (8-inch) flour tortillas
Monterey Jack cheese, shredded
Salsa
Sour cream
Sort and wash beans; place in a large
Dutch oven. Cover with water 2 inches above beans. Soak 8 hours.
Drain beans and return them to Dutch
oven. Discard liquid. Add 3 cans chicken broth and next 7 ingredients; bring
mixture to a boil. Reduce heat and simmer, covered, 2 hours or until beans are
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 of tortillas. Spoon in
chili, and top with cheese, salsa and sour cream. Serve immediately.
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