Ingredients
or: Marie@FeelingFoodish
Serves: 4 to 6
Ingredients
White beans (Northern or Navy), 32 ounces (2 cans), drained and rinsed
Black beans, 1 cup (about ½ can) drained and rinsed
Corn, 1 cup (about ½ can)
Green chili peppers, diced (1 small 4.5 ounce can)
Chicken broth, 3 to 4 cups
Red bell pepper, ½ large, finely diced
Celery, 1 medium stick, finely diced
Onion, 1 medium, finely diced
Garlic, 2 cloves finely minced (or 2 teaspoons garlic powder)
Canola oil, 2 tablespoons
Sour cream, 4 tablespoons
Corn flour (Masa - see photo), 4 tablespoons
Salt, 1 teaspoon or to taste
Chili powder, 2 tablespoons
Cumin, 1 tablespoon
Fresh lemon juice, 2 tablespoons
Chicken, 2 small breasts, cooked and shredded
Tortilla chips, optional to serve
Preparation
Instructions 1.In a large dutch oven, heat canola oil over medium high heat and add onion, celery and garlic and heat until fragrant, about 1 to 2 minutes 2.Add white beans, black beans, corn, green chilis, bell pepper, and chicken broth to the pot and cook for 10 minutes, stirring occasionally 3.Add sour cream and continue heating for 1 minute 4.Add corn flour, salt, chili powder, cumin, and lemon juice and continue heating for 15 minutes 5.Check seasonings, adding more if needed. 6.Add shredded chicken and continue cooking until chicken is heated, about 2 more minutes 7.Serve with tortilla strips/chips (optional)
from Feelingfoodish.com
