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Ingredients Jump to Instructions ↓

  1. 1 Lb Dried navy beans

  2. 4 Cn Ready-serve chicken broth

  3. 1 Lg Onion -- chopped

  4. 2 Garlic cloves -- minced

  5. 1 Tb White pepper

  6. 1 Tb Oregano

  7. 1 Tb Cumin

  8. 1 T salt

  9. 1/2 T Cloves

  10. 5 C Cooked chicken -- chopped

  11. 8 Oz Canned chopped chiles

  12. 1 C water

  13. 1 Jalapeno -- seeded and Chopped

  14. 8 Flour tortillas

  15. Monterey Jack cheese -- Shred Commercial salsa Sour cream

  16. 2 inches above beans. Soak

  17. 8 hours; drain beans, and return to Dutch oven. Discard liquid. Add

  18. 3 cans of broth and next

  19. 7 ingredients; bring to boil. Reduce heat and simmer, covered,

  20. 2 hours or until beans are tender, stirring occasionally. Add remaining can of broth, chicken, and next

  21. 3 ingredients. Cover and simmer

  22. 1 hour, stirring occasionally. With kitchen shears, make

  23. 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. Serves

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