4 cans (14.5-oz each) chicken broth
1 can (16-oz) navy beans, drained
1 onion, chopped
2 garlic cloves, minced
1 tbsp ground white pepper
1 tbsp dried oregano
1 tbsp ground cumin
1 tsp salt
1/4 tsp ground cloves
5 cups chopped cooked chicken
2 cans (4-oz each) chopped green chilies
1 cup water
8 flour tortillas
Monterey Jack Cheese for serving
Salsa for serving
Sour Cream for serving
In a crock pot or slow cooker, combine the chicken broth, beans, onion, garlic, pepper, oregao, cumin, salt, cloves, chicken, chilies and water. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.
To serve, make 4 cuts in each tortilla toward the center but not cutting all the way through. Use tortillas to line serving bowls, overlapping edges. Ladle chili into the tortilla lined bowls. Top with the cheese, salsa, and sour cream, if desired. Serve immediately.
Yield: 8 servings
1 onion, chopped
2 garlic cloves, minced
1 tbsp ground white pepper
1 tbsp dried oregano
1 tbsp ground cumin
1 tsp salt
1/4 tsp ground cloves
5 cups chopped cooked chicken
2 cans (4-oz each) chopped green chilies
1 cup water
8 flour tortillas
Monterey Jack Cheese for serving
Salsa for serving
Sour Cream for serving
In a crock pot or slow cooker, combine the chicken broth, beans, onion, garlic, pepper, oregao, cumin, salt, cloves, chicken, chilies and water. Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.
To serve, make 4 cuts in each tortilla toward the center but not cutting all the way through. Use tortillas to line serving bowls, overlapping edges. Ladle chili into the tortilla lined bowls. Top with the cheese, salsa, and sour cream, if desired. Serve immediately.
Yield: 8 servings
file photo for reference
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