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Ingredientes
- 1 lb Dry navy beans
- 4 can Ready-serve chicken broth
- 1 lrg Onion minced
- 2 x Garlic cloves chopped
- 1 Tbsp. White pepper
- 1 Tbsp. Oregano
- 1 Tbsp. Cumin
- 1 tsp salt
- 1/2 tsp Cloves
- 5 c. Cooked chicken minced
- 8 ounce Canned minced chiles
- 1 c. water
- 1 x Jalapeno seeded and minced
- 8 x Flour tortillas
- Â Â Monterey Jack cheese shred
- Â Â Commercial salsa
- Â Â Lowfat sour cream
Direcciones
- Sort and wash beans; place in large Dutch oven.
- Cover with water 2 inches above beans. Soak 8 hrs; drain beans, and return to Dutch oven. Throw away liquid.
- Add in 3 cans of broth and next 7 ingredients; bring to boil. Reduce heat and simmer, covered, 2 hrs or possibly till beans are tender, stirring occasionally. Add in remaining can of 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, the center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa, and lowfat sour cream. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 428 | |
| Calories from Fat 147 | 34% |
| Total Fat 16.36g | 20% |
| Saturated Fat 4.48g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 480mg | 20% |
| Potassium 956mg | 27% |
| Total Carbs 38.81g | 10% |
| Dietary Fiber 15.2g | 51% |
| Sugars 3.02g | 2% |
| Protein 32.09g | 51% |
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