By mrschiefnut on Wednesday, November 8, 2006 - 2:04 am:
Easy and Yummy!
8 Servings
1 onion, chopped 3-4 cloves garlic, minced 2-3 Tablespoons olive oil 2 teaspoons chili powder 1 teaspoon dried oregano 2 cans Rotel (I use the Mexican Festival type for this) 1 (10.5 ounce) can condensed chicken broth 1 1/4 cups water 1 cup frozen corn (kernals) 1 can white hominy(optional--use more corn if you don't like hominy) 1 (15 ounce) can black beans, rinsed and drained! 1/4 cup chopped fresh cilantro 2-3 chicken breasts Tortilla chips 2 or 3 Avocados shredded Monterey Jack cheese chopped green onions(optional)
1. Chop chicken breasts into small cubes. In a medium stock pot, heat oil over medium heat, cook chicken pieces until they are almost done, then add the onion and garlic and saute until soft and the chicken is thorougly cooked. Stir in chili powder, oregano, Rotel, chicken broth, and water. Bring to a boil, reduce heat and simmer for 5 to 10 minutes. 2. Stir in corn, hominy, beans, and cilantro. Simmer for 10 minutes. 3. Serve each serving topped with cheese, avocado slices, chopped green onions and tortilla chips.
