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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It was sent to them by Becky Christman from Bridgeton,Missouri. I don't think that my changes affected the final results of the recipe. If you have that cookbook the original recipe is on page 182. The original ingredients are in parenthesis. ZAAR ) on July 5th. ,2011. Ingredients:
1/2 lb boneless skinless chicken breast, cubed |
2 bouillon cubes, dissolved in 2 cups boiling water (original recipe called for 1 14 1/2 ounce can chicken broth) |
1 3/4 cups water (if using the bouillon cubes adjust the water accordingly ) |
1 -2 teaspoon chili seasoning mix (chili powder) |
1 cup leftover corn (frozen corn) |
1 cup medium heat salsa (original recipe didn't say what heat level to use) |
shredded monterey jack cheese (to me, cheese isn't an option ( ) (optional) |
Directions:
1. In a large saucepan over medium heat, add broth,chicken,water and chili powder or chili seasoning mix( which ever one you are using).
2. Bring to a boil,then cover and reduce heat.Let simmer for 5 minutes.
3. Add corn and salsa,bring back to a boil.
4. Reduce heat and let simmer for about 10 minutes or until chicken is no longer pink.If you like add a bit of cheese to each serving.
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