I've enjoyed making this recipe the past couple of Sundays. It's quite the trifecta -- easy, delicious, and keeps for days. Thanks for sharing, Lucie!
Ingredients:
+ 2 chicken breasts
+ 1 T cumin
+ 1 T chili powder
+ 1 c corn
+ 3 cans of black or white beans
+ 3 garlic cloves, minced
+ 1 onion, diced
+ 4 c chicken broth
+ 2-3 T butter
+ s&p to taste
1. Preheat oven to 450 and bake chicken for 40 minutes. Once cooked through, slice into small pieces.
2. In a large pot, melt the butter on medium heat. Add onions and garlic. Let simmer for a few minutes then add the cut up chicken.
3. Throw in the spices, corn, and beans. Stir.
4. Add chicken broth. Bring to a boil. Then turn the heat down and cover.
5. Let it rumble and tumble. Top with avocado, cheese, or sour cream. Enjoy!
Ingredients:
+ 2 chicken breasts
+ 1 T cumin
+ 1 T chili powder
+ 1 c corn
+ 3 cans of black or white beans
+ 3 garlic cloves, minced
+ 1 onion, diced
+ 4 c chicken broth
+ 2-3 T butter
+ s&p to taste
1. Preheat oven to 450 and bake chicken for 40 minutes. Once cooked through, slice into small pieces.
2. In a large pot, melt the butter on medium heat. Add onions and garlic. Let simmer for a few minutes then add the cut up chicken.
3. Throw in the spices, corn, and beans. Stir.
4. Add chicken broth. Bring to a boil. Then turn the heat down and cover.
5. Let it rumble and tumble. Top with avocado, cheese, or sour cream. Enjoy!
No comments:
Post a Comment