Texas White Lightning Chili

• 1 pound navy beans dried
• 4 cans chicken broth ready to serve
• 1 each onions large, chopped
• 2 each garlic cloves chopped
• 1 tablespoon white pepper
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/2 teaspoon cloves
• 5 cups chicken chopped
• 8 ounces green chili peppers chopped
• 1 cup water
• 1 each jalapeno pepper seeded and chopped
• 8 each flour tortillas flour
• 1 x monterey jack cheese shredded
• 1 x salsa
• 1 x sour cream

1. Sort and wash beans; place in large Dutch oven.
2. Cover with water 2 inches above beans.
3. Soak 8 hours; drain beans, and return to Dutch oven.
4. Discard liquid.
5. Add 3 cans of broth and next 7 ingredients; bring to boil.
6. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally.
7. Add remaining can of broth, chicken, and next 3 ingredients.
8. Cover and simmer 1 hour, stirring occasionally.
9. With kitchen shears, make 4 cuts in each tortilla toward, but not through, the center.
10. Line serving bowls with tortillas, overlapping cut edges of tortillas.
11. Spoon in chili, and top with cheese, salsa, and sour cream.
12. Serve immediately.

chicken broth ready, onions, garlic, white pepper, oregano, cumin, salt, cloves, chicken, green chili peppers, water, jalapeno pepper, flour tortillas flour, salsa, sour cream

Taken from recipeland.com/recipe/v/texas-white-lightning-chili-38994 (may not work)