Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pound        Dried navy beans
   4       cans         Ready-serve chicken broth
   1       large        Onion -- chopped
   2       cloves       Garlic -- minced
   1       Tablespoon   White pepper
   1       Tablespoon   Oregano
   1       Tablespoon   Cumin
   1       teaspoon     salt
     1/2   teaspoon     Cloves
   5       cup          Cooked chicken -- chopped
   8       ounces       Canned chopped chiles
   1       cup          water
   1                    Jalapeno -- seeded and
                        Chopped
   8                    Flour tortillas
                        Monterey Jack cheese --
                        Shred
                        Commercial salsa
                        Sour cream

Preparation:

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours; drain beans, and return to Dutch oven. Discard liquid. Add 3 cans of broth and next 7 ingredients; bring to boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add 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 sour cream. Serve immediately.