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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I can't remember where I found this recipe but it is one of my family's favorites. I always make double and freeze some to take to work for lunches. It sounds spicy with the jalapeno peppers but it is not really that hot and you can adjust the number of peppers you use, if you want it hotter or milder. If you have a large microwave oven as I do, you can prepare this whole dish in a 4 quart casserole dish. If not, simmer in a large pot on the stove (you may need a little extra broth if doing it this way). The tortilla chips are used just to thicken the broth at the end. Ingredients:
1 1/2-2 lbs boneless skinless chicken thighs |
1 onion, chopped |
2 garlic cloves |
2 jalapeno peppers, seeded and diced |
3/4 teaspoon cumin |
1/2 teaspoon oregano |
1 teaspoon salt |
1 teaspoon cilantro |
4 small potatoes, diced |
1 (19 ounce) can white kidney beans, rinsed and drained |
1 cup frozen corn |
1 3/4 cups chicken broth |
1/4 cup tortilla chips, crushed |
Directions:
1. Cook chicken pieces in microwave or boiling water and drain.
2. Dice chicken and place in large pot.
3. Add everything else except the tortilla chips and kidney beans.
4. Simmer until potatos are tender.
5. Add kidney beans and tortilla chips and cook a few minutes more until beans are heated through and broth is thickened.
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