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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Nice change from the same old red chili. Can be used for an appetizer or main dish, serve with salad and Fresh sweet corn bread, or just some great white bread & fruit that is in season.It is a comfort food to our family. Ingredients:
4 or 5 chicken breast (boneless skinless)if not already cooked. boil with chicken flavors(poultry seasoning and about 4 or 5 chicken bullio |
peppers |
red chili |
1 or 2 sorenteno |
1/4 red pepper |
14 yellow |
1 or 2 cherry peppers |
1 large banna pepper hot, sweet or both |
1 habinero set aside |
1-2 tlbsp cumin powder |
1 teaspoon fresh crushed garlic (more if you like |
1/4 c flour resever 1/2 of it |
2 cups chicken broth (if you have left over homemadechicken soup you can use it) |
2-4 tlbsp veg. oil depends on how many peppers you use. |
1 48oz. jar northern beans rinse |
granish |
shredded mexican cheese |
sour cream |
nacho chips |
bread |
Directions:
1. Cut up peppers small. Save the seeds from hot peppers,set aside. In a large Dutch oven add oil and saute' pappers until soft.Turn down heat and slowly addd flour making a roue. Then start adding broth about a 1/2 c at a time. Keep stirring.Add rinsed beans. Add cumin, habinero for only about 10 min.then remove. If you like it a bit spicey add some of the seeds. Cut up chicken and add. Stir, Let simmer for about an hour. Stirring occasionaly.Do not let it stick.
2. Note: If you have to make the chicken broth the same day boil for about 45 min.to an hour.
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