~ Day 26 ~
When I make a meal like this one – it’s easy to prioritize dinnertime. The smell draws everyone through the kitchen to peek and the leftovers, are better than the original.
Here’s a recipe I’ve used for years. Like most of my favorite recipes, this one originally came from a church cookbook. I’ve tweaked this recipe and added some fresh options for a healthier, hotter version. I’m pleased to pass on this treasure and I hope your family enjoys it as much as we have.
Like any recipe I post – it’s been a hit for the girls and guys, young and old. This is a meal that I serve for company and take to friends in need.
This recipe serves a family of 4 – so I multiply it several times over. Enjoy!
2 cups shredded chicken (from whole, natural chicken – save the broth – always!)
1 large yellow onion – chopped fine
2 teaspoons fresh garlic (pressed)
2 tablespoons butter
1 16 oz can stewed tomatoes
1 16 oz can Rotelle tomatoes
1 4 oz can green chilies (fresh is better)
Broth from the whole chicken (3 cups – skim off the fat)
2 cups of beef broth (organic is best)
1 teaspoon chili powder
1 teaspoon cumin
dash of seasalt
Cook the chicken on medium-low. Do not boil – it makes the meat tough. Drain, pull off the bone and chop. Use ALL parts of the chicken for a rich taste. I know it takes some work, but it’s worth it!
Saute’ onion and garlic in butter.
Add all ingredients (except chicken) simmer 30 minutes. Add Chicken and let simmer for 10 minutes with the lid on the pan.
Garnish with sliced avocado, natural tortilla chips and shredded Monterey Jack cheese. (add a plop of sour cream on top for a fancy look)
Serve this with Mexican cornbread, fresh tortillas, or loads of tortilla chips and Pioneer Woman’s salsa.