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Chili Verde

8 ounces dry pinto beans (I use 2 cans of don't-have-to-soak-overnight beans)
1 pound boneless, skinless chicken breasts (I double it)
1 4-ounce can chopped green chilies
1 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
3 cups chicken broth (I use 4)
1 teaspoon minced garlic
1 teaspoon salt
2/3 cup finely chopped onion
I also add 2 cans of black beans

If you are using the old fashion soaking beans, then soak them over night after you rinse them.  Drain them and put into a crock pot.  Cook the chicken and then cube it and add to crock pot.  Add everything else to the crock pot and enjoy dinner tonight!

It calls to serve the chili served on top of warmed corn tortillas with cheese and salsa on top.  I've never tried it that way.  I just eat it as soup.  Then I have used the left overs for burritos (drained).  It is SO yummy!

Comments

Berg said…
Hi Jamie Jo,

What year was your book published? I see several options on Amazon, all with supposedly different recipes.

Thanks!
Laura B.
February 17, 2011 at 10:40 PM
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