Tuesday, March 3, 2009

Mexican Chicken Chili

Recipe adapted from Southern Living

1 jar salsa
2 (32 oz) containers chicken broth
1 (15.5 oz) can kidney beans, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
3 cups shredded cooked chicken
1 (14.5 oz) can whole corn (or equal amount frozen)
1 tsp pepper
1/2 tsp salt
1/2 tsp cumin
2 tbls chopped fresh cilantro (opt)
2 tbls fresh lime juice
Garnish: tortilla chips, sour cream, and/or cheddar cheese

In dutch oven bring salsa, broth, beans, chicken, corn, and spices to a boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Remove from heat, stir in cilantro and lime juice. Serves 6-8.

Freezer Method A: Prepare according to above directions. Let cool completely. Ladle soup into gallon freezer bags. Remove all air, seal, and freeze.
Freezer Method B: Split above soup ingredients evenly between (2) gallon-size baggies. (Do not cook the soup). Shake bags to mix well. Seal, removing all air and freeze.

Serving Day A: Thaw chili and heat in dutch oven until hot.
Serving Day B: Thaw chili. Pour into dutch oven. Bring to a boil, then reduce heat and simmer for 20 minutes until hot.

Menu Suggestions: Serve with Southwestern Knots or Cornbread Muffins.

1 comment:

  1. This month I tried something new.... so we'll see how it goes. I dumped all the ingredients in a baggie and froze w/o cooking. Cuts out the heating time the first go round which equals less time in the prep stage. I'll keep you posted to see how it turns it.