ash chicken breasts. Season with Paprika, Sazon & Abodo. Let sit for 20
rlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon
nd cook for 30 seconds. Add the ground chicken, 1 teaspoon
nd celery.
Cook, stirring for 5 minutes.
Push onions
Pound chicken breasts between sheets of plastic
add the garlic and cook for 1 minute, add the carrots
Rinse and drain the beans.
Combine chicken, onion, salsa verde, beans, and chicken broth in a large soup pot or Dutch oven. Bring to a boil then simmer covered for about half an hour.
Add the queso blanco, stirring frequently until thickened. Add more or less to get desired thickness.
Serve in bowls, top with shredded cheese and sour cream for garnish.
ith plastic wrap or paper for 5 mins; peel away skin
in a heavy saucepan, open all cans and mix together. Add onion and white chicken chili mix to taste. Stir well.
Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.
Place all ingredients in large pot and simmer for 1 1/2 hours, stirring occasionally, or put ingredients in a crock pot and cook for several hours.
Serve with additional sides of your choice such as grated cheese, sour cream, onions, jalapenos, diced tomatoes, tortilla strips, etc.
Recipe can be doubled for large parties.
br>Poach boneless skinless chicken breast in chicken broth. Remove from broth
ender.
(Have chicken broth ready) Stir in flour, chili powder, cumin
Boil chicken in water with bouillon until cooked through.
Remove chicken from water, cube chicken and spoon fats out of the liquid.
Saute onion and garlic in oil until just tender.
Add onion, garlic, beans, chiles and seasonings to the chicken liquid.
Bring to a boil and reduce heat.
Add diced chicken and simmer for 5 minutes.
Stir in lime juice and cilantro.
Can also be cooked in the crock pot but I suggest adding the lime and cilantro just before serving!
nd red pepper and saute for 5 minutes. Push onion to
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.
Saute' onion and garlic in pan until soft. Add Broth and chicken breasts and simmer until chicken shreds. You can use the Crock Pot for this so you can start in the morning and leave! Or start at night, shred chicken in the morning and finish in the crockpot in the afternoon.
After shredding chicken, add beans and spices and simmer for as long as you want in the crockpot or for at least 30 minutes in pan. Add corn and warm and serve with shredded cheese and a dollop of sour cream on top.
up of oil. Season the chicken well, on both sides, w
Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
inutes.
Add in the chicken, chili powder, paprika, cumin, garlic powder
Turn your crock pot on high.
Chop the chicken breasts into smaller pieces. I use my mini-chopper for this (it resembles ground chicken breast).
On stovetop, brown the chicken over medium-high heat until no longer pink.
Add remaining ingredients and mix well. Cook for a few minutes.
Add everything to your crockpot and allow to cook about 5 hours.