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Miss Sheila, Jennifer Bruce. Steve Hall and Shotgun Red!
Ingredients:
2 cups shredded chicken
2 1/2 cups chicken broth
3 cans great northern beans (drained)
1 can Rotel tomato and green chilies
1 small can of green chilies
1 cup sweet corn (drained)
1 cup chopped onion
1 tbs minced garlic
1 tbs granulated chicken bouillon
1 1/2 tbs chili powder
1 tsp red pepper (flakes)
salt and pepper to taste
1 cup sour cream
1 cup Monterey Jack cheese
1- 2 tbs cilantro
toppings ( crispy onions or tortilla chips)
Directions:
In a stock pot or crock pot, add in chicken, chicken broth, 2 cans of whole drained beans, 1 can of mashed up beans (to thicken), 1 can Rotel, 1 can green chilies, 1 can of sweet corn, and sour cream.
In a separate skillet on medium heat, add 2 tbs of Olive oil, 1 tsp butter then saute onion & garlic. Once onion and garlic is partially cooked add into chili ingredients.
Then add granulated chicken bouillon, red pepper, chili pepper, salt and pepper.
Prior to serving, add in 1 cup of Monterey Jack cheese stir until melted.
Top with more shredded cheese, sour cream, crispy onions or tortilla chips. Garnish with cilantro.
Yummy! It’s even better the second day!