You may also like
Categories:
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
Viewed: 38 - Published at: 4 years agoIngredients
- 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
Method
- Sort and wash beans.
- Cover with water and soak overnight (or at least 8 hours).
- Drain the beans and place in a large pot.
- Add 3 cans of broth and the next 7 ingredients.
- Bring this mixture to a boil, then reduce heat to a simmer and cover.
- Simmer for 2 hours or until beans are tender.
- Add the fourth can of broth, the chicken and the next 3 ingredients.
- Cover and simmer for 1 hour. Layer the bottom of a large casserole dish with the tortillas. Cover with the chili.
- Add the salsa, sour cream and cheese as desired.
