dragongoddess776
03-07-2007, 01:13 PM
2 medium onions, chopped (1 c.)
2 cloves garlic, finely chopped
3 c. chicken broth
2 tbsp. chopped fresh cilantro or 1/2 tsp. ground coriander
2 tbsp. lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. red pepper sauce
1/4 tsp. salt
1 can (11 oz.) white shepeg corn, darined (though I'm sure you could use something frozen)
2 cans (15 to 16 oz.) great northern beans (cannelini), drained
2 c. chopped cooked chicken breast
Salsa (fresh is better)
Spray Dutch oven with cooking spray; heat over medium heat. Cook onions and garlic in Dutch overn, stirring occasionally, until the onions are tender.
Stir in remaining ingredients except chicken and salsa. Heat to boiling; reduce heat.
Simmer incovered 20 minutes. Stir in chiken ; heat until hot. Serve with salsa.
I haven't tried this one yet.. thinking I will this weekend.
2 cloves garlic, finely chopped
3 c. chicken broth
2 tbsp. chopped fresh cilantro or 1/2 tsp. ground coriander
2 tbsp. lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. red pepper sauce
1/4 tsp. salt
1 can (11 oz.) white shepeg corn, darined (though I'm sure you could use something frozen)
2 cans (15 to 16 oz.) great northern beans (cannelini), drained
2 c. chopped cooked chicken breast
Salsa (fresh is better)
Spray Dutch oven with cooking spray; heat over medium heat. Cook onions and garlic in Dutch overn, stirring occasionally, until the onions are tender.
Stir in remaining ingredients except chicken and salsa. Heat to boiling; reduce heat.
Simmer incovered 20 minutes. Stir in chiken ; heat until hot. Serve with salsa.
I haven't tried this one yet.. thinking I will this weekend.