Chili Verde

once a month cooking

Chili Verde
Chili Verde

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

70

minutes

SERVINGS

--

servings

Ingredients

  • 1

    15 oz can pinto beans, drained

  • 1

    lb boneless, skinless chicken breasts, cooked

  • 1

    4 oz can chopped green chilies

  • 1

    tsp ground cumin

  • 3/4

    tsp. dried oregano

  • 1/8

    tsp.cayenne pepper

  • 3

    cups water

  • 3

    chicken bouillon cubes

  • 1

    tsp. minced garlic (1 clove)

  • 1

    tsp salt

  • 2/3

    cup finely chopped onion

  • 1

    cup grated monterey jack cheese

  • 1 dozen

    corn tortilla

  • 1

    24 oz jar salsa

Directions

combine chicken with chilies and seasonings; refrigerate until needed. at the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. add more water if needed. combine chicken and spices with beans; simmer 10 min more. cool and freeze. Grate cheese, put it in a 1 qt bag and attach it to the freezer container with the chili. to serve, thaw chili and cheese; serve on warmed tortilla shells summary of processes: cut 1 lb boneless chicken into 1 inch cubes; chop 2/3 cup onion freeze in: 5 cup container and 1 qt bag serve with: fresh tomato and avocado slices

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