White Chicken chili
IntroductionThis is the easiest white chicken chili I've seen. Serve with sour cream and cilantro (not included in nutritional info). This is the easiest white chicken chili I've seen. Serve with sour cream and cilantro (not included in nutritional info).
4 Chicken Breast no skin,
4 cans Beans, great northern (rinsed)
1 big jar Archer Farms Green Chili & Roasted Tomato Salsa
1 8 oz Mild Green Chiles Whole Can
5 cubes *Chicken bouillon
salt and pepper to taste
You can use 2 big containers of premade chicken stock and can you a roasted a chicken but cut into small pieces. When I cook the chicken, I usually make more than I need to use for other chicken recipes. The shredded chicken freezes great.
Take chicken out and cook. Pour liquid through a fine mesh sieve and reserve liquid. Throw out carrots and celery.
Shred chicken (I use a stand up mixer - I usually cook a few extra breasts and then freeze after I shred the chicken).
In big pot, place reserve liquid, salsa, beans, chiles, and shredded chicken. Bring to boil and simmer for about 30 mins.
Better the next day!
Serving Size: makes 12 1 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SCHILDRESS1.