1 pound dried navy beans
4 (14 1/2 ounce) cans chicken broth, divided
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ground white pepper
1 tablespoon Mexican oregano
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cloves
5 cups chopped cooked chicken
2 (4 ounce) cans chopped green chiles
1 cup water
1 jalape? pepper, seeded and chopped
8 (8-inch) flour tortillas
Shredded Monterey Jack cheese
Salsa
Sour cream

Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours.

Drain beans and return them to Dutch oven. Discard liquid. Add 3 cans chicken broth and next 7 ingredients; bring mixture to a boil. Reduce heat and simmer, covered, 2 hours or until beans are tender, stirring occasionally. Add remaining can of chicken 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, center. Line serving bowls with tortillas, overlapping cut edges of tortillas. Spoon in chili, and top with cheese, salsa and sour cream. Serve immediately.

Yields 12 cups.