Golden chicken chili

Yield: 8 Servings

Measure Ingredient
2 cups Great Northern dried beans water; boiling
2 Onion; chopped
2 Cloves garlic; minced
3 Pickled jalapeno peppers seed; derib; chop
1 tablespoon Cumin
1 teaspoon Chili powder
1½ pounds Boneless, skinless chicken
White meat; cut into 1" pcs
1 pounds Summer squash
15 ounces Hominy or corn; drained
½ cup Sour cream
2¼ teaspoon Salt or to taste
1 tablespoon Lime juice
¼ cup Cilantro; chopped
2 Plum tomatoes; chopped

Bring beans to a boil in enough water to cover. Drain.

Combine beans with 3 cups boiling water in slow-cooker. Add seasonings. Place chicken on top. Quarter squash lengthwise; seed and cut crosswise into ¾" pieces. Add to cooker.

Cover and cook on low heat for 7 hours or until beans are tender.

Stir in hominy or corn, sour cream, salt, lime juice and chopped cilantro.

Spoon into bowls. Garnish with sour cream, tomato and cilantro if desired.

Adapted from Family Circle MM Wrenn

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