Ingredients
- 1/4 cup oil
- 1/2 cup diced onion
- 1 1/3 cup diced sweet bell peppers
- 3 tablespoons minced fresh garlic
- 4 1/2 cups water
- 8 teaspoons chicken soup base (not boullion)
- 2 teaspoons lime or lemon juice
- 2 tablespoons sugar
- 3 tablespoons corn starch
- 2 packets traditional dry chili mix
- 1 4 ounce can green chilis with juice
- 2 15.5 ounce cans navy beans or cannellini beans
- 4 cups cooked chicken, cut in 1/2 inch cubes or shredded
- 1 cup sour cream
- Shredded cheddar cheese (for garnish)
- Diced scallions (for garnish)
- Sour cream (for garnish)
- Tortilla chips or corn bread
How to Make
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Step 1: Heat oil in a large pot or dutch oven. Add onions, bell peppers. Cook till onions are translucent, then add garlic. Cook until tender; remove from heat.
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Step 2: In another container, combine water, chicken base, lime/lemon juice, sugar, corn starch and seasoning mix. Mix and add to vegetables in pot. Add green chilis and bring to a boil.
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Step 3: Add beans, chicken and sour cream. Reduce heat and simmer 10 minutes to thicken and blend flavors.
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Step 4: Pour in bowls and top with cheese, diced scallions, or sour cream, and serve with tortilla chips or corn bread.
We hope you enjoy this recipe!
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