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Printable version Printable version with picture
Source : Clone (Copy)
Ingredients- 1/4 cup vegetable oil
- 1/2 cup onions, diced
- 1 1/3 cups green bell pepper, diced
- 2 tablespoons jalapeno pepper, seeded and diced
- 3 tablespoons fresh garlic, minced
- 4 1/2 cups water
- 8 teaspoons chicken base (bouillon)
- 2 teaspoons lime juice
- 2 tablespoons sugar
- 3 tablespoons cornstarch
- 3 tablespoons ground cumin
- 2 1/2 tablespoons ground chili powder
- 4 teaspoons ground paprika
- 4 teaspoons dried basil
- 2 teaspoons fresh cilantro, minced
- 1 1/2 teaspoons ground red pepper
- 1/2 teaspoon ground oregano
- 1/2 cup canned tomatillos, crushed
- 1 (4 oz.) can green chilies, drained and diced
- 2 (15 oz.) cans navy beans or small white beans, drained
- 1 (15 oz.) can dark red kidney beans, drained
- 3 pounds cooked chicken breast, diced
- Shredded cheese and sour cream
- Tortilla chips
Instructions- In a 5-quart pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
- In another container, combine water, chicken base, lime juice, sugar, cornstarch, and seasonings. Add to vegetable mixture.
- Add tomatillos and green chilies to pot; bring to a boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream. Tortilla chips on the side.
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