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Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep time and cooking time are estimates, as I've never made this.

Ingredients Nutrition

Directions

  1. Combine chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt, and onion in a large pot and bring to a boil.
  2. Lower heat and simmer until beans are soft, about 1 hour Add more water if needed.
  3. Mix chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Grate cheese, put into 1-quart bag and attach it to the freezer container holding the chili.
  4. To serve, thaw chili and cheese; serve on warmed corn tortillas.
  5. Freeze in: 5-cup container (chili), 1-quart bag (cheese).
  6. Suggested accompaniments: Fresh tomato and avocado slices.