Thursday, May 20, 2010

Wasatch Mountain Chili

Trust me...this is so good! I got this recipe from the Better Homes and Gardens magazine and I have gone back to it time and time again.


½ Medium Onion, chopped

1 TBSP Cooking Oil

1 15-oz Can Hominy

1 15-oz Can Great Northern Beans

1 14-oz Can Reduced Sodium Chicken Broth

9 oz Frozen, precooked Chicken Strips

¼ Cup Lime Juice

1 TBSP Fresh, chopped Cilantro

¼ tsp Ground Cumin

¼ tsp Ground Black Pepper

½ Cup Shredded Cheese (Monterey Jack or Cheddar)

1 4-oz Can Diced Green Chilies

Tortilla Chips

Fresh chopped cilantro

1. In a skillet cook onion in hot oil over medium heat for 3 minutes, transfer to slow cooker. Stir in hominy, beans,chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and heat on low for 6 hours stirring occasionally. Serve topped with cheese, green chilies, tortilla chips, and fresh cilantro.

Serves 4

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