Chicken Chili

With chili seasonings being one of our specialties, we decided to take it one step further and created the delectable tasting Chicken Chili. We lost the sodium but added all the flavor.

Preparation Instructions:

Chicken Chili

In medium saucepan place 1 pound boneless, skinless, chicken breasts and 1-1/2 cups water. Bring to a boil. Reduce heat and simmer until chicken is tender (about 20 minutes).
Remove chicken from water and shred or dice. Return chicken to water.
Add CHICKEN CHILI SEASONING, 1 can (15-16 oz.) Great Northern beans with liquid, and one can (11-15 oz.) White corn, drained. Stir well. Bring to a boil. Reduce heat and simmer 10-20 minutes, stirring occasionally. Salt to taste, if desired.

Serving suggestions:
Serve with warm, flour tortillas.

Chicken Enchiladas
Place desired amount of chicken chili down the center of a flour tortilla. Top with small amount of Monterey Jack or White Cheddar cheese. Fold opposite edges over the middle and secure with toothpick. Top with more cheese and microwave on high until cheese is melted. Serve.

INGREDIENTS

INGREDIENTS: MALTODEXTRIN, DEHYDRATED GREEN CHILI PEPPER, DEHYDRATED ONION AND GARLIC, SPICES, DEHYDRATED GREEN BELL
PEPPER, AUTOLYZED YEAST EXTRACT, MODIFIED CORN STARCH, NATURAL FLAVORS (CORN SYRUP SOLIDS, LIME JUICE SOLIDS), DEXTROSE, CITRIC ACID, DISODIUM INOSINATE.