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White Texas Chili

1 pound dried navy (white) beans
4 (14-1/2 oz.) can ready to serve chicken broth, divided
1 large onion
2 cloves garlic, minced
1 tablespoon ground white pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cloves
5 cups chopped cooked chicken
2 (4 oz.) cans chopped green chilies
1 cup water
1 jalapeno pepper, seeded and chopped
8 (8 in.) flour tortillas
Shredded Monterey Jack cheese
Salsa
Sour cream
Chives (fresh)

Sort and wash beans; place in a 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 chicken broth and next 7
ingredients; bring mixture to boil. Reduce heat and simmer, covered,
2 hours or until beans are tender, stirring occasionally. Add
remaining can of chicken 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 center. Line serving bowls with tortillas, overlaping cut
edges of tortillas. Spoon in chili, and top with cheese, salsa,
sour cream and chives. Serve immediately. Yield: 12 cups.

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