Chili Verde (oamc)

Total Time: 9 hrs 30 mins Preparation Time: 8 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 5
• 8 ounces dry pinto beans (1 1/4 cups)
• 1 lb boneless skinless chicken breast
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano leaves
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 3 cups chicken broth
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 2/3 cup onion, finely chopped
• 1 cup grated low-fat monterey jack cheese
• 1 dozen corn tortilla
• 1 (11 1/2 ounce) jar salsa

Recipe

• 1 rinse pinto beans, soak them in cold water overnight, then drain.
• 2 cut chicken into 1" cubes; cook until no longer pink in small amount of water.
• 3 combine chicken with chilies and seasonings; refrigerate until needed.
• 4 at the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
• 5 reduce heat and simmer until beans are soft, about 1 hours.
• 6 add more water if necessary.
• 7 combine chicken and spices with beans; simmer 10 more minutes.
• 8 cool and freeze.
• 9 grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
• 10 to serve, thaw chili and cheese.
• 11 simmer chili 30 minutes, stirring occasionally.
• 12 top chili with salsa and grated cheese; serve on warmed corn tortillas.