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Ingredients
- 4 teaspoons dried basil
- 4 1/2 cups water
- 4 teaspoons ground paprika
- 3 tablespoons fresh minced garlic
- 2 1/2 tablespoons ground chili powder
- 2 tablespoons diced seeded jalapeno pepper
- 3 tablespoon ground cumin
- 1 1/3 cups diced green bell pepper
- 3 tablespoons cornstarch
- 1/2 cup diced onions
- 2 tablespoons sugar
- 1/4 cup vegetable oil
- 8 teaspoons chicken base
- 2 teaspoons freshly minced cilantro
- 2 teaspoons lime juice
- 1 1/2 teaspoons ground red pepper
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
1/2 teaspoon ground oregano
1/2 cup crushed canned tomatillos (see note)
1 can (4 ounces) diced green chiles, drained
2 cans (15 ounces each) navy beans or small white beans, drained
1 can (15 ounces) dark red kidney beans, drained
3 pounds diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips
In 5-quart or larger pot, heat oil over medium heat. Add onions and saute along with bell pepper, jalapeno and garlic. Cook until vegetables are tender.
In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.
Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side. Makes about 4 quarts.
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