Saturday, February 27, 2010

Mexican Chicken Chili

This is a recipe I got from my sister (who apparently got it from her sister-in-law Tricia).  It is so delicious and couldn't be easier.  It is perfect for the never ending days of winter here in Chicago!

Mexican Chicken Chili
From: My Sister Carrie (who got it from Tricia)

32 oz can of Great Northern Beans
10 oz grated Monterrey Jack Cheese (or a mix)
4 Chicken Breasts Cooked and shredded (sometimes I use a rotisserie chicken and shred)
1 pkg taco seasoning
16 oz salsa
1 can chicken broth

1. Add Cooked/Shredded Chicken, salsa, broth, beans & seasoning together.

2. Mix and bring to a boil

3. Let simmer for 10-20 min and then mix in shredded cheese

4. Serve w/ taco chips, sour cream, cheese, avocado, etc.


Anonymous said...

I scrolled down and saw this...It's my recipe!!!!!!
I made your blog. I am so thrilled because I'm not a chef at all. It's actually Dina Horne's recipe, but I must have given it to Carrie. Love it.

Unknown said...

I didn't know it was your recipe... How cool! We make this all the time and love it!


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