White Lightning Texas Chili

Sort and wash navy beans. Place in large Dutch oven. Cover beans with water, to about 2 inches above the beans. Soak 8 hours. Drain beans, discard water and return beans to Dutch oven.

Spoon chili into tortilla-lined bowls. Top with shredded Monterey Jack cheese, salsa and sour cream.

Add 2 to 3 cans of chicken broth, plus onion, garlic, white pepper, oregano, cumin and salt. Bring to a boil. Reduce heat and simmer, covered, for 2 hours or until tender, stirring occasionally.

Meanwhile, brown cut-up chicken in olive oil.

Add remaining can (or cans) of chicken broth, browned chicken, green chilies, 1 cup water and jalapeno pepper. 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 the edges.