This recipe is from a friend of mine and former colleague, Beth Geeslin. It's yummy and perfect for a cold winter day! It's tomato free, so it's a nice change from regular chili. It's also a good complement to red chili if you're serving a crowd and want to make 2 different kinds. Like most chili, it freezes well.
- 2 1/2 cups stock
- 1 t. lemon pepper
- 2 t. cumin seed (not ground cumin)
- 1 1/2 pounds chicken (I use boneless, skinless)
- 1 c. chopped onion
- 1 clove minced garlic
- 2 t. cumin (ground)
- 18-oz. shoe peg corn, undrained*
- 1 4-oz. can green chilies, undrained*
- 2 cans Great Northern beans, undrained*
- 2-3 T. lime juice
- 2 t. chili powder
- grated Monterey Jack cheese for topping (optional)
- salsa for topping (optional)
- sour cream for topping (optional)
- corn chips for topping (optional)
*I've used frozen corn, fresh jalapenos, home cooked beans, and so forth; just estimate liquid amounts if you don't use canned products. Water or chicken stock works in place of the canned liquid.
- Cook chicken in water or stock, lemon pepper, and cumin seed until chicken is done. Remove chicken from broth, shred, and return to broth.
- Saute garlic and onion in some olive oil until tender, then add to chicken. Add corn, chilies, cumin, chili powder, and lime juice to chicken. Bring to a boil; add beans and cook until bubbly.
- Serve with corn chips, salsa, cheese, sour cream, etc.
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