Tuesday, April 7, 2009

Black and White Chicken Chili

This is a GREAT Soup to make in batches and freeze. When I Quadruple the recipe for freezing I Boil whole chickens for the meat.

8 skinless boneless chicken breasts

1 32 oz. can chicken broth or use your own homemade version...

1 large onion chopped

3 tablespoons chili powder

2 jalapeno chiles seeded and finely chopped (optional I don't use em)

3 teaspoons ground cumin

2 15 oz. can Great Northern beans undrained

salt, to taste

2 15 oz. can black beans drained

1 can diced tomatoes w/ juice
* MUST Mix in a dollop of Sour Cream upon serving!!!

Wash chicken with cold water and pat dry with paper towels. Cut chicken into 1/2-inch cubes. Spray nonstick Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat. Add chicken; cook 2 minutes, stirring frequently. Add onion and chilies. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil.
Reduce heat; simmer, uncovered, 20 to 30 minutes to blend flavors.
To serve, top with sour cream, shredded cheddar cheese, and crumbled tortilla chips.
I wait until cool and store in Gallon Freezer bags with 6-8 cups of soup per bag.

No comments:

Post a Comment