Chili, White

Ethnicity

None  

Base Type

Poultry  

Course

Entree  

Preparation Time

0 Minutes  

Difficulty

Easy  

Serving Size

Refresh / Double it

Comments

Good for cold weather. Freezes well, but chicken will shred  

Source

Mom McGuire

 

Source Description

 

Last Modified

2010-01-03  

User

Joyce McGuire

                
4 ea
 chicken breast 

16 oz
shredded monterey jack cheese 

12 oz
Pace brand bottled salsa 

12 oz
medium enchilada sauce 

2 cn
with juice Great Northern Beans 

4 oz
or to taste green chili, mild 

1 ea
diced onion, white 

1 1/2 t
 cumin 

            

Boil, de-bone and dice chicken.  Save two cups of broth.

Put broth and diced chicken into a crock pot. Add remaining ingredients.  Cook on low for 8 or more hours.

Can be served with sour cream, onions, or fried tortilla strips.

3 T
 chili powder 

3 T
 flour 

1 t
 cocoa powder 

2 clv
 garlic 

3 c
 water 

8 oz
 tomato sauce 

1 t
 oregano 

Combine dry ingredients in medium pan.  Stirring well, slowly add enough water to make a thin paste. Add remaining water.  Cook over medium heat until mixture thickens, stirring often.  Stir in tomato sauce.