Texas White Lightning Chili

Course : Chili
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound Dried navy beans
4 cans Ready-serve chicken broth
1 large Onion -- chopped
2 cloves garlic
1 tablespoons White pepper
1 tablespoons Oregano
1 tablespoons Cumin
1 teaspoon salt
1/2 teaspoon Cloves
5 cup Cooked chicken -- chopped
8 ounces Canned chopped chiles
1 cup water
1 medium Jalapeno -- seeded and Chopped
8 tortillas Flour tortillas
1 package Monterey Jack cheese shredded
1 bottle Commercial salsa
1 cup Sour cream

Preparation / Directions:

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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chili Recipes