Clean and wash chicken breasts. Season with Paprika, Sazon &
round chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder
round chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder
edium high and add the chicken.
Cook, stirring constantly for
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.
hickly.
Meanwhile, for the white bean puree, melt butter in medium
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.
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!
ide of pan.
Season chicken with salt and pepper.
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.
Season chicken with salt and pepper if
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.
Put chicken broth, beans and salsa in crock pot.
Pull apart chicken and add to pot.
Then add grated cheese.
Cook 1 hour on high and 4 hours on low in crock pot.
Chop onions and saute in 1/2 butter stick.
After onions are sauteed, melt other 1/2 stick.
In separate bowl, mix chicken broth and flour.
Add to onions, stirring constantly over low heat.
Add half and half, slowly stirring.
After mixture thickens stir in chilies, hot sauce, salt and pepper.
Pour mixture in crock pot; add beans, chopped chicken and cubed cheese.
Leave in crock pot over low for at least 2 hours.
Before stirring, stir in 1/2 c. sour cream.
Cook chicken breasts lightly brown (about 45 minutes). Let chicken cool. When cool, cut in bite size pieces. Put enough broth in soup pot to cover bottom. Saut onions and garlic in it. Add chilies to pot with beans and liquid. Stir well. Mix in cumin, oregano and Tabasco. Add the rest of broth and the chicken. Turn heat up to a slight boil and stir. Turn heat down to medium-low. Cover with a lid and cook for 45 minutes.
Cayenne, and cumin.
Pour Chicken Broth in and give a
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.
inutes.
Add in the chicken, chili powder, paprika, cumin, garlic powder