 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
My partner made this at the Firehouse, and everyone loved it. This recipe fed 6 firefighters, so it will probably make 10 to 12 normal servings. Ingredients:
8 ounces jalapenos, chopped, can |
8 ounces green chili peppers, chopped, can |
12 garlic cloves, chopped |
1 white onion, chopped |
7 chicken breast halves, cubed |
7 (8 ounce) cans white beans |
1 (8 ounce) can corn |
6 cups chicken broth |
1 teaspoon white pepper |
1 teaspoon black pepper |
1 teaspoon cayenne pepper |
1 teaspoon cumin |
1 teaspoon basil |
3 tablespoons olive oil |
Directions:
1. Heat oil in large Stock pot.
2. Add onion, chilis, jalapeno, and garlic cooking until onions slightly brown.
3. Season and add chicken turning until browned.
4. Add Beans and corn, covering with broth.
5. Bring to boil, reduce and simmer an additional 20 minutes.
|
|