And in anger and wrath I will execute vengeance on the nations that did not obey. - Micah 5:15
An ej original recipe!
2 c smoked chicken, shredded, thaw from freezer
1 pint Pinto beans, pressure canned, drained
1 qt and 1 pint chicken bone broth, pressure canned
1 can niblet corn, drained
1 tiny can mild green chilies
1/8 c Herdez mild guacamole salsa
1 small Onion, thin sliced
2 T Roasted Garlic
1 c soft cream cheese
1/4 c heavy cream
1 T Toasted cumin
1 T Oregano
1 T Chili powder
1/4 c fresh chopped Cilantro
1 t clarified butter
1 t olive oil
Add butter and oil to Dutch oven, heat on medium.
Add onions and garlic, sauté till tender, then add all dry seasonings, bloom spices for 1 minute and add smoked chicken.
Now add stock, corn, beans, chilies, guacamole salsa, cream and cream cheese.
Turn to low and simmer 15 minutes.
Make a cornstarch slurry to thicken.
Add fresh chopped cilantro.
Serve with tostada chips.
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