8 servings
| 1T salad oil 1 med. Onion -chopped 1 clove garlic -minced 1 t. ground cumin | In large pot, cook onion, garlic and cumin in salad oil. | |
| 2 whole chicken breasts ** 1 (15-19 oz) can white kidney beans 1 (15-19 oz) can garbanzo beans 1 (12 oz) can white corn (or frozen) 2 (4 oz) cans chopped green chilies 2 cans chicken broth | Add chicken (skinned, boned, cut into chunks), beans, corn, chilies, and broth. Simmer for 50-60 minutes. | |
| 4 oz cream cheese hot pepper sauce | Add cream cheese (cubed) and hot pepper sauce to taste. | |
| Monterey Jack | Serve with 1 cup shredded Monterey jack cheese. |
** Thighs may be used for more moistness.
Sue Howard
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