Saturday, November 10, 2012

A Month Of Meals {Week 3}

So things aren't going so well with our meals this month. Not in a bad way in a people want to keep feeding us way so a few of our meals planned for last week are still residing in our freezer. That just means the few days Brent is out of town we will be forgetting about our White Bean Chicken Chili recipe and eating up some room in our freezer for next months meal plan. i will however still post the White Bean Chicken Chili recipe for your cooking pleasure.

I am not sure where this recipe originated from so i can't source it, but I will say my dear sweet friends Russell adn Amber have been so kind as to send me this recipe over and over again because somehow I keep losing it. Hopefully after I get my meal plan binder situated it won't go missing anymore.

Are you ready for some cheesy, chickeny, chili goodness??

{White Bean Chicken Chili}

 2.5 cups chicken broth
1 tsp. lemon pepper
2 tsp. cumin seed
1.5 lbs. boneless chicken
1 garlic clove minced
1 cup chopped onion
3 tbsp. olive oil
18 oz. shoepeg corn undrained
4 oz. diced green chilis
3 Tbsp ground cumin
2 (15 oz.) cans great northern beans
2 tsp. chili powder
2 tbsp. lime juice
1 (8 oz.) shredded monterey jack cheese
1 (8 oz.) shredded pepper jack cheese

1. Cook chicken breasts in first 3 ingredients. Remove and shred. Reserve broth.
2. Saute onion until translucent in olive oil. Add garic at end and saute for 1 minute
3. Add onions and garlic mixture, chicken, corn, chilis, ground cumin, lime juice, and chili powder into reserved broth.
4. Bring to boil and simmer until bubbly.
5. Cook 25-30 minutes.
6. Add more chili powder, cumin, or cheese if desired.
7. garnish with Fritos and montery jack cheese.

Best the day after

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