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
1 T salt
1/2 T Cloves
5 C Cooked chicken chopped
8 Oz Canned chopped chilies
1 C water
1 Jalapeno seeded and Chopped
8 Flour tortillas
Monterey Jack cheese Shred
Commercial salsa
Sour cream

Methods:

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.

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