Chili Verde
Source of Recipe
OAMC
Recipe Introduction
I like this but the kids don't. Makes and excellent freezer soup.
List of Ingredients
8 ounces dry pinto beans (1 1/4 cups)
1 lb boneless skinless chicken breasts
1 can chopped green chilies -- (4 ounce)
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup onions -- finely chopped
1 cup grated low-fat monterey jack cheese
1 dozen corn tortillas
1 jar salsa -- (11 1/2 ounce)
Recipe
Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into 1" cubes; cook until no longer pink in small amount of water.Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hours. Add more water if necessary. Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
T serve, thaw chili and cheese.
Simmer chili 30 minutes, stirring occasionally.
Top chili with salsa and grated cheese; serve on warmed corn tortillas. Serves 5.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1407 Calories; 18g Fat (11.8% calories from fat); 141g Protein; 170g Carbohydrate; 22g Dietary Fiber; 263mg Cholesterol; 6331mg Sodium. Exchanges: 9 1/2 Grain(Starch); 16 Lean Meat; 4 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
|
|
member logon
