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Tuesday, October 25, 2011


Picked up these carmel apples for dessert tonight

For dinner I am making a white bean chicken chili

5 cans chicken broth
3 chicken breasts cut into bite size pieces
1 can kidney beans drained & rinsed
1 four ounce can diced green chiles
1/2 four ounce can jalapenos(1 can if you like spicy)
All of these drained...
1 can black beans
1 can garbanzo beans
1 can white beans
1 can corn
tablespoon garlic
1 yellow onion diced
teaspoon cumin & cilantro

Saute chicken and onions in olive oil until cooked. Meanwhile open all of the cans and pour ingredients into a stock pot. When the chicken is done add it to the pot. Bring to a rolling boil takes about 10 minutes, then simmer for one hour. 

Garnish with avocado, sour cream/greek yogurt, shredded cheese, & lime

Serve with tortilla crisps
Place tortillas on a baking sheet, brush them with a light coat of olive oil, sprinkle with sea salt & parmesan.
Bake at 350 until golden about 5-7 minutes
cut with pizza roller into squares and serve on the side of plated bowl.

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