recipe friday



1 T corn oil
1 onion, chopped
1 clove garlic, minced
1 tsp cumin
2 large whole chicken breasts
skinned and cooked
1 15-ounce can garbanzo beans, drained
1 15-ounce can white beans, drained
1 12-ounce can white corn, drained
2 4-ounce cans chopped green chilies
2 chicken bouillon cubes
1 ½ C boiling water
1 cup shredded Monterey jack cheese
Tortilla chips


Over medium heat cook onion, garlic, and cumin in the corn oil
Mince, chop or tear chicken breasts and when onion and garlic are tender, stir in chicken

Add beans, corn and chilies - Stir all to blend
Combine chicken bouillon with the 1 1/2 cups of boiling water, and stir through chili
Cover and let chili cook over low heat for about 30 minutes

Just before serving, add Cholula to taste and sprinkle cheese & sliced avocado over the top.   Crumble tortilla chips and sprinkle on top