"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Paleface Chicken Chili Recipe

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This recipe for Paleface Chicken Chili, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Dvojack/Maxine Dvojack
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
White chicken meat or 2 lbs. chicken breast
1 onion, chopped
1 tsp. cumin
1 tsp. garlic, lightly browned (not burnt)
2 cans Rotel tomatoes
2 cans diced green chilies
2 cans Northern white beans
1 lb. Monterey Jack cheese, cubed
1 tub (8 oz.) low fat sour cream
Tortilla chips, crumbled

Directions:
Directions:
Spray skillet with Pam before starting. Simmer chicken meat. Cut in bite size pieces and add onion, cumin and garlic. After simmering, add Rotel, chilies, and beans and simmer again. Before serving, add cheese until melted and sour cream. Crumble baked tortilla chips on top.

Personal Notes:
Personal Notes:
For better portion control, the cheese and sour cream could be used as a topper for the chili.

 

 

 

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