White Lightning Texas Chili


Soup, Chili & Stew
White Lightning Texas Chili

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    Servings and Ingredients

    1 lbs. dried navy beans
    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


    1. 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.
    2. Spoon chili into tortilla-lined bowls. Top with shredded Monterey Jack cheese, salsa and sour cream.
    3. 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.
    4. Meanwhile, brown cut-up chicken in olive oil.
    5. 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.
    6. With kitchen shears, make 4 cuts in each tortilla toward, but not through, the center. Line serving bowls with tortillas, overlapping the edges.