once a month cooking
- 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
Cooking time 70mins
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