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Chicken Chilli Recipe

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This recipe for Chicken Chilli, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dry pinto or black beans
3 cups chicken broth
1 large onion, chopped
4 cloves garlic, chopped
2 cups diced cooked chicken
1 4-oz. can diced green chilies
1 tsp. chili powder
1 tsp. ground cumin
3/4 tsp. dried leaf oregano, crumbled
1 tsp. salt
1/8 tsp. allspice
1/2 tsp. black pepper
2 cups shredded Monterey Jack cheese
Bottled salsa, to taste
10 corn tortillas

Directions:
Directions:
1) Soak beans in enough water to cover, overnight. Drain beans, rinse well and drain again.
2) Place beans in large saucepan with broth, onion and garlic. Bring to simmering; cook partially covered, for about 1 hour or until beans are tender.
3) Stir in chicken, chilies, chili powder, cumin oregano, salt, allspice and black pepper. Simmer for 30 inutes more. Mixture will be thick.
4) To serve, spoon bean mixture and cheese and salsa into warmed tortillas. Roll up and enjoy!

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 hours plus soaking time.
Personal Notes:
Personal Notes:
Can be used as enchillada filling. Placed rolled tortillas in casserole, cover with enchillada sauce, sprinkle with cheese and bake at 350 degrees for 30 minutes.

 

 

 

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