Chili Verde (OAMC)
This is a make ahead (Once a Month Cooking) recipe that is bound to help those working families out there who want a home made meal in 30 minutes. You just need to set aside a bit of time on a weekend or evening to do a few meals and you definitely won't regret it! Served with corn tortillas, it is also Gluten Free!
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INGREDIENTS
Nutrition- 8
- 1(4 ounce) can chopped green chilies
- 1teaspoon ground cumin
- 3⁄4teaspoon dried oregano leaves
- 1⁄8teaspoon ground cloves
- 1⁄8teaspoon cayenne pepper
- 3cups chicken broth
- 1teaspoon minced garlic
- 1teaspoon salt
- 2⁄3
- 1cup grated low-fat monterey jack cheese
- 1dozen corn tortilla
- 1(11 1/2 ounce) jar salsa
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DIRECTIONS
- Rinse pinto beans, soak them in cold water overnight, then drain.
- Cut chicken into 1" cubes; cook until no longer pink in small amount of water.
- Combine chicken with chilies and seasonings; refrigerate until needed.
- At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
- Reduce heat and simmer until beans are soft, about 1 hours.
- Add more water if necessary.
- Combine chicken and spices with beans; simmer 10 more minutes.
- cool and freeze.
- Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
- To serve, thaw chili and cheese.
- Simmer chili 30 minutes, stirring occasionally.
- Top chili with salsa and grated cheese; serve on warmed corn tortillas.
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