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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This came from a magazine, but I couldn't tell you if it was BHG or WD or another. All I can tell you is you won't have any leftovers. Ingredients:
29 ounces chicken broth |
14 1/2 ounces cajun-style stewed tomatoes |
3 tablespoons fresh lemon juice |
3 garlic cloves, pressed |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1 1/2 cups chopped cooked chicken |
1 cup corn |
15 ounces black beans |
2 tablespoons half-and-half |
1 green onion, thinly sliced |
tortilla chips |
4 ounces mexican blend cheese |
sliced green onion |
Directions:
1. Bring first 7 ingredients to a boil.
2. Reduce heat and add chicken and next 4 ingredients.
3. Simmer 20 minutes.
4. Serve with tortilla chips, cheese, and green onions.
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