| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Mexican, Restaurants | 10 | Servings |
INGREDIENTS
| 3 | tb | Olive Oil |
| 1 | md | Onion; chopped |
| 3 | Cloves Garlic; minced | |
| 2 1/2 | c | Tomatoes, Red Ripe; chopped |
| 6 | Whole Tomatillos; diced | |
| 1 | Whole Jalapeno; seeded and minced | |
| 2 | c | Chicken Stock |
| 1 | c | Chopped Green Chilies; 17 oz |
| 2 | c | Cooked Chicken; chopped |
| 1/2 | ts | Oregano |
| 1/2 | ts | Cumin |
| 4 | tb | Fresh Cilantro; chopped |
| 2 | cn | Cannellini Beans And Liquid; 19 oz |
| 1 | tb | Lime Juice; fresh |
| Salt And Pepper; to taste |
INSTRUCTIONS
In a large pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to solfen, 3-5 minutes. Add garlic and cook 1-2 minutes longer. Do not brown. Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft. Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice. Heat through and season to taste with salt and pepper. Recipe By : Dallas Morning News Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 06:23:06 -0400 From: Betsy Burtis <[email protected]>
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