4 tablespoons margarine
2 medium onions, chopped
1 cup celery, chopped
2 tablespoons Polaner minced garlic
7 oz. can chopped green chilis
4 cups chicken broth
1 cube or packet of chicken bouillion
1 tablespoon cornstarch
1 pound cooked chicken, cubed
2 cans white chili beans, undrained
1 tablespoon cumin powder
½ teaspoon cayenne pepper or red pepper
½ teaspoon Tabasco
Sour cream
Shredded cheddar cheese
Place uncooked chicken breasts in stock pot and cover with water. Add 1 tablespoon salt to water. Cook chicken until done. In large pan, saute onions, celery and garlic in margarine until soft. Add chilis. Add bouillion and cornstarch to chicken broth. Add broth mix to pan. Add chicken, beans, and spices. Heat thoroughly and simmer 1 hour stirring occassionaly. Serve with sour cream and shredded cheddar cheese.
8 servings
Nutritional Notes: Each serving provides 1 carbohydrate serving and 2+ protein servings.
Source: Recipe contributed by Capri.
