Dissolve: 4 chicken bouillon cubes in 1 cup boiling water. Add three more cups water.
Cut: 5 whole chicken breasts into bite size pieces.
Brown & cook: chicken in a small amount of bouillon broth in a very large frying pan in two batches.
Drain & Rinse: 2 cans of black beans
2 cans great northern (or other white) beans.
Place in large kettle: 16 oz pkg frozen corn
16 oz jar La Victoria Thick & Chunky Salsa Verde
all above ingredients (bouillon, chicken, beans)
Simmer: a few minutes to combine flavors
170 calories per cup
Note from Jean: A small can of sliced olives and a few chives or green onions make the dish even more attractive.
Wednesday, January 9, 2008
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