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| Recipe of the Month |
| "Rapido” Hearty Chicken Chili |
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| A fast and hearty meal that's sure to satisfy your appetite! |
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Ingredients
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quantities: |
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Ingredients | #10 Can | | La Victoria® Green Enchilada Sauce | 1 #10 can | | White beans, rinsed and drained | 1 (40-oz.) can | or 6 1/2 cups | | Red kidney beans, rinsed and drained | 1 (40-oz.) can | or 6 1/4 cups | | Frozen whole kernel corn, thawed | 5 cups | | La Victoria® Diced Green Chiles | 2 (7-oz.) cans | | Garlic powder and ground cumin | 1/2 Tablespoon each | | Cooked shredded chicken | 6 3/4cups or 2 1/3 lbs. | | Hollowed-out individual sourdough bread rounds (optional) | 20 | | Favorite toppings such as cotija or cheddar cheese and diced red onions | desired amount | | Serving Size Makes: | 20 servings |
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Preparation Steps: |
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In a large saucepan or stockpot, combine La Victoria® Enchilada Sauce and the next 6 ingredients; blend well. Fold in shredded chicken. Bring chili to a boil; stirring often. Reduce heat, cover and continue to cook 30 minutes; stirring often. Spoon chili into sourdough bowls or soup bowls. Top with favorite toppings. Serving Suggestions: This chili makes a quick and easy topping for your favorite nachos or French Fries. Nutrition Information (average per serving excluding bread bowls): 280 calories; 23 g protein; 40 g carbohydrate; 8 g fiber; 4.5 g fat; 1 g saturated fat; 0 mg trans fat; 35 mg cholesterol; 2360 mg sodium |
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Cooking Time:
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Type or style of food:
Entree/Chicken |
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