Chile Verde

By 1For_Him

Ingredients

• 1 15 oz can pinto beans, drained
• 1 lb chicken breasts, cooked
• 1 4-oz can chopped green chilies
• 1 tsp cumin
• 3/4 tsp dried oregano leaves
• 1/8 tsp cayenne pepper
• 3 cups water
• 3 chicken bouillon cubes
• 1 tsp minced garlic
• 1 tsp salt
• 2/3 cup finely chopped onion
• 1 cup grated Monterey Jack cheese **
• 1 dozen corn tortillas **
• 1 jar salsa **

Preparation

Step 1

Combine chicken with seasonings and chilies. Refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in large pot and bring to boil.

Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.

Combine chicken with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put in 1-qt bag and attach it to the freezer container with the chili. To serve, thaw and serve on warmed corn tortillas with avocado slices.