I love this wonderful chili. It is so simple to put together, especially if you use a rotisserie chicken, you can toss this together in just a few minutes. It so satisfying and filling. Not to mention how delicious the flavors combine for a comforting meal.
3 cans great Northern beans, not drained or rinsed if using canned (Or 1 lb. dry *)
1 can chopped green chilies
¼ cup (1/2 stick) butter
3-4 chicken breasts, cut into bite sized pieces
1 onion, chopped
2-3 cloves garlic, minced
4-5 cups water
2 Knorr chicken bouillon cubes
1 tsp. oregano
2 tsp. cumin
1 tsp. rosemary, crushed
¼ – ½ tsp. hot pepper sauce (Tabasco) or red pepper flakes
½ tsp. Montreal Chicken Steak seasoning
½ tsp. Emerill’s Essence, original
½ tsp. smoked paprika
½ tsp bunch cilantro leaves, chopped
½ lb. (approx. 3 cups) grated pepper jack cheese
1 cup sour cream
In a pan add butter, onion and chicken; sauté until the chicken is cooked through; add in the garlic the last 3-4 minutes of cooking.
(If using cooked chicken, cook the onion, then add in the chicken with the beans and other ingredients.)Rinse the canned beans.
To chicken mixture add beans and crush the rosemary in your hand
Then add to the pan with all the other ingredients.
Simmer 15 minutes.
Serve with Sour Cream and cilantro leaves.
Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015
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