4 large chicken breasts, cooked
2 15 oz. cans white beans with juice
2 4 oz. cans diced green chilies
2 14 oz. cans chicken broth
2 15 oz. cans white corn with juice
1 clove garlic, minced
1 tsp. lemon pepper
1 tsp. ground cumin
1/4 cup minced dried onion (or real onion, sauteed)
4 fresh limes
corn or tortilla chips
sour cream
grated cheddar and monterrey jack cheese
In a large pot mix beans, chilies, broth, corn, garlic, onion and seasoning. Shred the cooked chicken breasts and add to the pot. Heat to a simmer on the stove.
*Serve with cheese, fresh squeezed lime juice, sour cream and crushed chips on top.
For the chicken, you can used a Rotisserie if you're short on time. Otherwise, bake the chicken breasts in the oven or cook in a pan on the stove, then shred.
No comments:
Post a Comment