Recipe
Soup, Chili & Stew
White Lightning Texas Chili
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. dried navy beans | ||
| water | ||
| 4 (14.5 oz each) cans chicken broth, divided | ||
| 1 large onion, chopped | ||
| 2 clove(s) garlic, minced | ||
| 1 tbsp. white pepper | ||
| 1 tbsp. dried oregano | ||
| 1 tbsp. ground cumin | ||
| 1 tsp. salt | ||
| 5 c. chopped chicken | ||
| 1 tbsp. olive oil | ||
| 2 (4 oz each) cans green chilies | ||
| 1 c. water | ||
| 1 jalapeno pepper, seeded and chopped | ||
| 8 (8-inch) flour tortillas | ||
| shredded Monterey Jack cheese, salsa, sour cream, for serving |
Directions
- 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.