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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 3 |
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My friend Jeff made this and brought us left overs. We ate the huge container in one sitting it was sooooooo good. The flavor was unbeatable. Even though it has a little kick to it, my two year old couldn't get enough! I cooked it and replaced the water with chicken broth and left out the chicken base. I used chicken thighs and it was too greasy. I would think you could just pull the chicken off of a store bought rotisserie chicken and make is super simple. Ingredients:
1/4 cup vegetable oil |
1/2 cup diced onion |
1 1/3 cups diced green bell peppers |
2 tablespoons diced seeded jalapeno peppers |
3 tablespoons fresh minced garlic |
4 1/2 cups water |
8 teaspoons chicken base |
2 teaspoons lime juice |
2 tablespoons sugar |
3 tablespoons cornstarch |
4 tablespoons ground cumin |
2 1/2 tablespoons ground chili powder |
4 teaspoons ground paprika |
4 teaspoons dried basil |
2 teaspoons freshly minced cilantro |
1 1/2 teaspoons ground red pepper |
1/2 teaspoon ground oregano |
1/2 cup crushed canned tomatillos (i used fresh) |
1 (4 ounce) can diced green chilies, drained |
2 (15 ounce) cans navy beans or 1 small white beans, drained |
2 (15 ounce) cans dark red kidney beans, drained |
3 lbs shredded cooked chicken breasts |
shredded cheese and sour cream (to garnish) |
Directions:
1. In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
2. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
3. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side.
4. Makes about 4 quarts.
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