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Pat-NoCal

Rec: Chicken Chili

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Joined: Dec 9, 2005

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Posted to Thread #3203 at 9:35 am on Aug 23, 2006

Even though I don't have any notes on this recipe (not at all like me...lol) it's in my T&T file so I'm sure I made it. Wish I could remember it...lol.

Chicken Chili

Makes 8 - 10 servings

2 tbsp vegetable oil
1 pound cooked chicken, diced
1 small onion, chopped
2 cloves garlic, minced
3 14 oz. cans chicken broth (or 2 chicken and 1 beef)
1 12 oz. can tomatillos, drained and chopped*
1-1/2 14-1/2 oz. cans diced tomatoes
1 4 oz.can diced green chilies
1/2 tsp each dried oregano, ground coriander, ground cumin, chili powder, dried marjoram leaves and ground savory
1 15 oz. can white beans or garbanzo beans
1 14-oz. can corn
1/2 cup raw white rice*
salt and freshly ground black pepper
Optional toppings:
sliced limes
chopped cilantro
shredded jack or cheddar cheese
diced avocado
sour cream
tortilla chips

Heat oil, and cook onion and garlic until soft. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. Serve with any or all of the optional toppings.

*Notes:
You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier you can add another 4 oz. can diced green chilis.


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