White Lightning Texas Chili

• 1 lb. dried navy beans
• 4 (14 1/2 oz.) cans chicken broth
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. ground white pepper
• 1 Tbsp. dried oregano
• 1 Tbsp. ground cumin
• 1 tsp. salt
• 1/2 tsp. cloves
• 5 c. cooked chicken
• 2 (4 oz.) cans chopped green chilies
• 1 seeded and chopped jalapeno pepper
• 8 (8-inch) flour tortillas
• salsa
• sour cream
• shredded Monterey Jack cheese

1. Sort and wash beans.
2. Cover with water and soak overnight (or at least 8 hours).
3. Drain the beans and place in a large pot.
4. Add 3 cans of broth and the next 7 ingredients.
5. Bring this mixture to a boil, then reduce heat to a simmer and cover.
6. Simmer for 2 hours or until beans are tender.
7. Add the fourth can of broth, the chicken and the next 3 ingredients.
8. Cover and simmer for 1 hour. Layer the bottom of a large casserole dish with the tortillas. Cover with the chili.
9. Add the salsa, sour cream and cheese as desired.

dried navy beans, chicken broth, onion, garlic, ground white pepper, oregano, ground cumin, salt, cloves, chicken, green chilies, jalapeno pepper, flour tortillas, salsa, sour cream, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1063742 (may not work)