I make this as soon as the cool weather start to blow in around October and then again when it starts to leave us in May. It's a family favorite!
Original recipe by Danine Imboden
Ingredients:
1 tablespoon of vegetable oil
1 medium onion
4 celery stalks, chopped
1 pound chicken breast, cubed or shredded
2 cloves minced garlic
2 cups chicken broth
3 15 oz cans Northern White Beans, drained and rinsed
1 8 oz can diced green chilies
1 tsp oregano
1 tsp cumin
3-4 tsp dried or fresh cilantro
Salt and pepper to taste
Directions:
Sauté onion, celery, garlic and chicken in oil over medium heat. I use flavored olive oil instead if vegetable oil. Add salt and pepper if desired and cook until chicken is done. Transfer to a crock pot and add remaining ingredients. Cook on high heat setting or 30 minutes and then reduce heat and cook in low for 30-60 minutes. Serve, top with cheese, tortilla chips and sour cream!
No one can eat just one bowl so I double the recipe!
No comments:
Post a Comment