Got this recipe from the taste of home cooking show in beckley one year…
White Lightning Chili
1 lb dried navy beans
4 (14 1/2 ounce) cans chicken broth, divided
1 large onion chopped
2 cloves garlic minced
1 tbsp ground white cumin
1 tsp salt
1/2 tsp ground cloves
5 cups chopped cooked chicken
2 (4 ounce) cans chopped green chilies
1 cup water
1 jalapeno pepper, seeded and chopped
8 (8-inch) flour tortillas
Shredded Monterey Jack Cheese
Salsa
Sour Cream
Sort and wash beans; place in large dutch oven. Cover with water 2 inches above the beans. Soak 8 hours. Drain beans and return them to dutch oven. Discard liquid. Add 3 cans chicken broth and next 7 ingredients.
Bring mixture to a boil, reduce heat and simmer, covered two hours or till beans are tender, 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, sour cream. Serve immediately.
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