Chicken, Chili, New Mexico, Soups
8 chicken breasts, cut into 1" pieces
1 15-oz can great northern beans, drained
2 15 oz cans garbanzo beans drained
1 can beer
1 can white corn, drained, or creamed corn
16 ounces chopped green chiles, undrained
1 14-oz can chicken broth 1-2 cups of at least 5 kinds
1 can Rotel tomatoes
2 onions, chopped
4 large cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon oregano, crushed
2 tablespoons vegetable oil
GARNISH:
fresh cilantro finely chopped
sour cream
chopped avocado
minced red onion
crumbled Mexican cheese
Saute onion, garlic & cumin in oil until onion is tender. Add remaining ingredients, stirring well. Bake in 350 degree oven or cook in crockpot until chicken is done.
Garnish to serve.