Sunday, February 5, 2012

Chicken Chili Verde

Serves - 5

8 oz. dry pinto beans (can use canned but as a $ saver we just use dry)
1 pound chicken (about 2 cups) chopped, cooked
1 (4oz)can chopped green chilies
1 tsp ground cumin
3/4 tsp dried oregano leaves
1/8 tsp ground cloves
1/8 tsp cayenne pepper
3 cups water
3 chicken bouillon cubes
 1 tsp minced garlic
2/3 cup finely chopped onion
1 cup grated low fat monterey jack cheese
1 dozen corn tortillas
1 jar salsa

Rinse pinto beans, soak them in cold water overnight, then drain them. Cut chicken into bite size pieces . Combine chicken with chilies and seasonings, refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.
Combine chicken and spices with beans;simmer 10 more minutes. Cool and freeze. (I usually put into freezer bags and lay flat on a cookie sheet until frozen then they are easier to stand on end to save room in freezer). Grate cheese, put in a 1 quart bag, and attach it to the freezer bag with the chili.
To serve: Thaw chili and cheese. Simmer chili 30 min, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.
Make this x4 and you will have 4 meals for the next month in your freezer when you are short on time!!

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