GREEN AND WHITE CHILI

YIELDS: 4 SERVINGS
PREP TIME: 15 MINUTES
TOTAL TIME: 45+ MINUTES





INGREDIENTS


REFRIGERATED ITEMS

PANTRY ITEMS

1 Rotisserie Chicken (BBQ flavor)
(hand pulled/shredded)
1 envelope of McCormick Chili Seasoning Mix
(White Chicken)
1-10.5 oz can of Campbell's Chicken Broth 1-15.5 oz can of Bush’s White Chili Beans
2-oz of lime juice (about 2 limes)
(Key Lime preferred)
1-10.5 oz can of Campbell's Cream of Celery Soup
1 large Green Bell Pepper (diced) 1-7 oz can of Green Giant White Shoepeg Corn
4 stalks of Celery (diced) 1-7 oz can of Herdez Salsa Verde (mild)
1-4.5 oz can of Old El Paso Chopped Green Chilis (mild)
1 large Sweet Onion (diced)
1 Clove of garlic (minced)

OPTIONAL GARNISH ITEMS

Fresh cilantro (finely chopped) • Shredded Monterey Jack Cheese • Green Onion (diced)





COOKING INSTRUCTIONS


1.) On high heat sauté the garlic, sweet onion, celery and green pepper until tender.

2.) Add in the chicken, broth and seasoning mix, then stir together.

3.) Add in the Bush’s White Chili Beans (undrained), chopped green chilis (undrained). Stir.

4.) Add in the corn (drained), salsa verde, lime juice and Cream of Celery Soup. Stir.

5.) Stir until you reach a low boil, then cover and reduce the heat to a simmer for 15 minutes.

6.) Stir everything together one more time and leave uncovered to simmer for 15 minutes.

At this point it's ready to eat, but the longer you let it simmer, the better it will taste.

I highly recommend garnishing with ALL of the suggested items for a full flavor bowl of Green & White Chili. ENJOY!



TWO PEAS



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