Texas White Lightning Chili

* Exported from MasterCook Mac *

Texas White Lightning Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Mexican
Chicken Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Dried navy beans
4 cans Ready-serve chicken broth
1 large Onion -- chopped
2 Garlic cloves -- minced
1 tablespoon White pepper
1 tablespoon Oregano
1 tablespoon Cumin
1 teaspoon salt
1/2 teaspoon Cloves
5 cups Cooked chicken -- chopped
8 ounces Canned chopped chiles
1 cup water
1 Jalapeno -- seeded and chopped
8 Flour tortillas
Monterey Jack cheese -- shred
Commercial salsa
Sour cream

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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Per serving: 469 Calories; 7g Fat (14% calories from fat); 43g Protein;
57g Carbohydrate; 74mg Cholesterol; 580mg Sodium