Recipe - Texas White Lightning Chili

1 pound Dried navy beans
4 cn Readyserve chicken broth
1 lg Onion chopped
2 Garlic cloves minced
1 tablespoon White pepper
1 tablespoon Oregano
1 tablespoon Cumin
1 teaspoon salt
One half teaspoon Cloves
5 cup Cooked chicken chopped
8 ounce 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini