dd the 2 packages of chili seasoning, ground pepper, salt, seasoning
hickly.
Meanwhile, for the white bean puree, melt butter in medium
In a pot, add beans, salsa, corn, water, chicken, spices and onion.
let simmer for one hour.
Turn off the burner.
add cheese, and allow to sit for 10 minutes.
Stir to ensure that the cheese has melted.
In 3 quart saucepan, over medium heat, saute onions and garlic in oil until tender.
Add turkey.
Cook until done, stirring occasionally to break up meat.
Drain.
Stir in tomatoes, chicken broth, mustard, chili powder and pepper.
Heat to a boil.
Reduce heat.
Simmer for 10 minutes.
Stir in beans and corn.
Cook 5 minutes.
Top with tortilla chips, shredded cheese and cilantro, if desired.
Chicken should be cooked and shredded. I just boil mine the night before, & shred in the morning. Beans should soak the night before in a pot of water. Drain beans in the morning. Place chicken and rinsed beans in crockpot.
Add taco seasoning, cumin, chiles, condensed soup, water and chicken broth.
Mix well with wooden spoon.
Cover and cook on low for 8 to 10 hours.
Add potato flakes before serving to thicken.
Serve topped with sour cream, green onions, and cheddar/jack cheese.
5 minutes. Remove cover, add chicken and cook an additional 5
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
In pie plate, spread cream cheese evenly on bottom.
Pour no bean chili over cream cheese.
Spread taco cheese over chili, place in microwave until cheese on top is melted.
Do not overcook.
Serve with taco chips.
Spread cream cheese to cover bottom of glass pie plate. Spread no bean chili over cream cheese.
Sprinkle cheese on top. Cover with plastic wrap and microwave for 4 to 5 minutes on High or until cheese is all bubbly.
Serve hot with tortilla chips. Guaranteed to disappear!
round chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder
salt and pepper.
Add chicken breasts and let marinade at
This was my go to recipe for gastric sleeve patients, they
Pound chicken breasts between sheets of plastic
In a large pot, heat oil and saute onions.
Add rest through chili relish (separate recipe as Chile Relish). Bring to a boil.
Reduce heat & simmer 15-20 minute (If you decide to add cooked chicken or pork, add it now & let simmer 30-40 min)
Add Cumin and Salt to taste, add celery & simmer another 5 minute.
Clean and wash chicken breasts. Season with Paprika, Sazon &
Saute onion and garlic. Add turkey, chili powder and cumin.
Add beans, tomatoes with juice and chicken broth. Bring to a boil. Reduce heat to low, cover and simmer for 15 minutes. Add salt and pepper.
edium-high heat.
Add chicken to skillet (working in batches
ver medium-high heat. Saute chicken, green bell pepper, and onion
he pan.
Season the chicken with 2 teaspoons of the
eat until hot.
Add chicken; cook and stir until browned