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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My aunt gave me the recipe for this this, practically instant chili. It's a great way to use leftover chicken or turkey. Try sprinkling some crunchy corn chips on top for fun! Ingredients:
2 cans (15 ounces each) great northern beans, rinsed and drained |
2 jars (16 ounces each) picante sauce |
4 cups cubed cooked chicken |
1 to 2 teaspoons ground cumin |
shredded monterey jack cheese |
Directions:
1. In a large saucepan, combine the beans, picante sauce, chicken and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Sprinkle with cheese. Yield: 6 servings.
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