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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 68 |
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This is my mom in law's recipe. I make this when I don't feel like cooking. It's easy & I can freeze leftovers for another night. My husband & I get 3 dinners from this recipe. Has lots of ingredients, but most are canned so it's very easy. Ingredients:
3 chicken breasts |
1/4 stick of butter |
dash of seasoned salt |
1/2 - 3/4 cup cooking sherry |
1 medium zucchini, chopped |
1 can pinto, navy, or great northern beans, rinsed |
1 can black beans, rinsed |
1 can corn, drained |
2 14 1/2 oz cans chicken broth |
1 16 oz jar salsa (mild or medium) |
1 8 oz can tomato sauce |
1 clove garlic (i use the jar of garlic) |
1 1/2 tbsp chili powder |
sour cream |
tortilla chips |
Directions:
1. Preheat oven to 350 degrees. Brown the chicken in butter and seasoned salt. Remove from heat & add the sherry. Place chicken mixture in a baking dish 350 for 30 minutes. Mix all other ingredients (except sour cream and chips) in a large pot on low heat. Shred the chicken and add to the pot. Simmer until beans are tender, usually about two hours. The longer you simmer, the thicker and more tender everything will be. Serve in soup bowls, top with sour cream, and add tortilla chips for scooping.
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