Thursday, June 11, 2009

Weekly Recipe: Chicken Lime Chili

You may want to half the recipe, it makes a lot. I got this one from my friend E.G. years ago. It's a keeper in my book, via Eat Better America

Chicken Lime Chili

6 chicken breasts, cooked in 3-4 cans chicken broth (reserve broth after cooking). Cut into bite-sized pieces and add:
2 cloves garlic, diced
1 chopped onion
2 small cans green chilies
4 t cumin
2 12oz cans Shoepeg corn (sometimes a little hard to find, but use this kind if you can-it's smaller and sweeter)
4 cans Northwestern white beans (I think Great Northern beans can also be used)
2 limes, juiced (or more, according to taste)
5 c of the broth from the first step (or more if desired)

Easy and delicious.
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