Aero's Tex Mex Chicken Chili
Tex Mex Chicken Chili
Servings: 13
Preparation Time: 15 min
Cooking Time: 180 min
Level of Difficulty: Easy
Course: main meals
Beans should be soaked overnight.
Ingredients
1 tbsp unsalted butter
12 tsp Old El Paso 40% Less-Sodium Taco Seasoning Mix, one packet
1/2 large onion(s), finely chopped
6 clove(s) garlic clove(s), minced
1 cup(s) cilantro, finely chopped
13 tbsp reduced-fat sour cream, one per serving of chili
3 1/4 cup(s) Kraft Free Shredded Cheddar Cheese, 1/4 cup per serving of chili
2 breast(s) uncooked boneless, skinless chicken breast, cubed
14 serving(s) Pace Salsa, Hot, one 16oz. container
13 serving(s) Bob's Red Mill Cannellini Beans, one 24oz bag of dry beans, soaked
10 serving(s) Pacific Free Range Chicken Broth, one 32oz. container
Salt and pepper to taste.
Instructions
1. Soak beans overnight, then drain.
2. Put beans in a 8qt. stock pot and cover with the chicken broth and some water until beans are about 1.5" inches below liquid surface,
3. Simmer until tender. (about 2 hours)
4. While beans are tenderizing, sautee chicken breasts with the onion and garlic and cilantro.
5. When chicken is mostly cooked add taco seasoning, butter, and 2/3 cup water.
6. Continue to cook chicken mixture until chicken is mostly done.
7. Once the beans are at desired tenderness, add chicken mixture and salsa. Salt and pepper to taste.
8. Simmer for another hour.
9. Serve with 1/4 cup of shredded cheddar and 2 tbsn on top.
Servings: 13
Preparation Time: 15 min
Cooking Time: 180 min
Level of Difficulty: Easy
Course: main meals
Beans should be soaked overnight.
Ingredients
1 tbsp unsalted butter
12 tsp Old El Paso 40% Less-Sodium Taco Seasoning Mix, one packet
1/2 large onion(s), finely chopped
6 clove(s) garlic clove(s), minced
1 cup(s) cilantro, finely chopped
13 tbsp reduced-fat sour cream, one per serving of chili
3 1/4 cup(s) Kraft Free Shredded Cheddar Cheese, 1/4 cup per serving of chili
2 breast(s) uncooked boneless, skinless chicken breast, cubed
14 serving(s) Pace Salsa, Hot, one 16oz. container
13 serving(s) Bob's Red Mill Cannellini Beans, one 24oz bag of dry beans, soaked
10 serving(s) Pacific Free Range Chicken Broth, one 32oz. container
Salt and pepper to taste.
Instructions
1. Soak beans overnight, then drain.
2. Put beans in a 8qt. stock pot and cover with the chicken broth and some water until beans are about 1.5" inches below liquid surface,
3. Simmer until tender. (about 2 hours)
4. While beans are tenderizing, sautee chicken breasts with the onion and garlic and cilantro.
5. When chicken is mostly cooked add taco seasoning, butter, and 2/3 cup water.
6. Continue to cook chicken mixture until chicken is mostly done.
7. Once the beans are at desired tenderness, add chicken mixture and salsa. Salt and pepper to taste.
8. Simmer for another hour.
9. Serve with 1/4 cup of shredded cheddar and 2 tbsn on top.