| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Tex-Mex |
Tex-mex, Chili, Chicken |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried navy beans |
| 4 |
cn |
Ready-serve chicken broth |
| 1 |
lg |
Onion — chopped |
| 2 |
|
Garlic cloves — minced |
| 1 |
tb |
White pepper |
| 1 |
tb |
Oregano |
| 1 |
tb |
Cumin salt |
| 1/2 |
ts |
Cloves |
| 5 |
c |
Cooked chicken — chopped |
| 8 |
oz |
Canned chopped chiles water |
| 1 |
|
Jalapeno — seeded and |
|
|
Chopped |
| 8 |
|
Flour tortillas |
|
|
Monterey Jack cheese — |
|
|
Shred |
|
|
Commercial salsa |
|
|
Sour cream |
INSTRUCTIONS
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
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