Take a traditional Mexican recipe and give it a Williams twist by enliving with any of our many Taco Seasonings. Zest it up by adding any fresh garnish such as cilantro, jalapeno, or even queso.
2 lbs boneless, skinless chicken breast
2 cups water
1 tbsp butter or margarine
1 onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 pkgs Williams Chicken Chili Seasoning Mix
2 cans chicken broth (14.5 oz)
1 can white shoepeg corn, drained (15-16 oz)
1 can Great Northern or cannellini beans (15-16 oz), drained
Shredded Monterey Jack cheese
Sliced pickled jalapeño peppers, drained
Place chicken and water in a Dutch oven. Cover, heat to boiling, reduce heat and simmer 20 minutes or until chicken is tender and fully cooked. Drain and allow chicken to cool slightly. Cut chicken into bite-sized pieces.
Place butter in Dutch oven and heat over medium heat. Add chopped onion and peppers; cook stirring frequently, 3 to 5 minutes. Stir in chicken, Williams Chicken Chili Seasoning and broth. Cover and cook over low heat 15 minutes. Stir in corn and beans; cover and cook 5 minutes.
To serve, garnish with shredded cheese and jalapeño peppers.
Makes 8 servings.
Good Idea: This recipe is great with leftover turkey instead of chicken. Or, cut the meat off a rotisserie chicken and proceed as recipe directs.