Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

White Black-Eye Chili




Source of Recipe


the web


Recipe Introduction


Heres a nifty twist on the same old chili-with chicken and black-eyed peas in a rustic broth, served over tortilla chips and topped with Monterey Jack cheese.



List of Ingredients




4 1/2 cups chicken broth
4 boned, skinned chicken breasts, cut into 1/2-inch pieces
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 Frieda's fresh Jalapeno chiles, seeded and minced
1 teaspoon ground cumin
2 cloves garlic, minced
1- 11-ounce package Frieda's Black-Eyed Peas, cooked according to package directions and drained
1 cup frozen or canned, drained niblet corn
Salt and pepper to taste
Garnishes: Broken tortilla chips and shredded Monterey Jack cheese


Recipe



In a Dutch oven combine broth with chicken, vegetables, chiles, cumin, and garlic. Bring mixture to boiling; reduce heat. Simmer 20 minutes, or until chicken and vegetables are tender. Stir in Black-Eyed Peas, corn and salt and pepper to taste. Cook 5 minutes more. To serve, sprinkle broken chips in the bottom of each soup bowl; ladle soup over. Sprinkle with shredded Monterey Jack cheese.



Makes 6 Servings