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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was passed along to me through my gf by one of her co-workers. Not sure where it came from. The original recipe called for crock-pottage, but it's simple enough to do on the stovetop. Serve with warm tortillas and celery sticks. Crumbled bleu cheese makes a nice garnish as well. Ingredients:
2 skinless boneless, cooked and shredded chicken breast halves (about 1 or 1-1/2 lbs.) |
1 (15 1/2 ounce) can dark red kidney beans |
0.5 (14 1/2 ounce) can chicken broth (about 7 oz. or so) |
1/4 cup hot sauce (preferrably frank's red hot, and more or less, according to taste) |
1/8 cup butter |
2 tablespoons olive oil |
1 small onion, chopped |
2 garlic cloves, minced |
1 tablespoon catsup |
1 teaspoon mustard (preferrably not plain old yellow mustard) |
2 tablespoons bleu cheese salad dressing |
1 1/2 teaspoons dried oregano (1/2 tsp. if using fresh) |
1 teaspoon cumin |
1 teaspoon worcestershire sauce |
Directions:
1. Fry onion and garlic in the olive oil till the onions are softened.
2. Mix in all other ingredients and simmer till cooked through.
3. Garnish and serve.
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