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Tuesday, August 22 2017 @ 09:26 PM CDT

White Chili Surprise

3 limes (including zest)
1/2 cup tequila
Red pepper flakes
1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans)
2 lbs boneless skinless chicken breast
2 large onions chopped
5 cloves of garlic chopped
1 tablespoon olive oil
2 (4 oz) cans of green chiles - I also added two chopped jalapenos, just for fun
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper divided
1/4 teaspoon ground cloves
6 cups defatted chicken stock (canned will work all right)
3 cups grated Monterey Jack cheese
Chilantro
Sour cream
Chopped fresh green onions

If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.

Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1-teaspoon cumin, 1 teaspoon cayenne pepper and chopped cilantro to taste, I use almost a cup. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.

Heat olive oil in stockpot and add onion and sauté for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayenne pepper, and cloves and sauté for 10 minutes.

Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)

Heat grill after the chili has simmered for about 2 hours (If you use canned beans, chili won’t need to simmer for this long). Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.

Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.

Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.

Enchilada Pasta Soup

3 – 14 oz. cans Fat Free Chicken Broth
2 – 15 oz. cans Cream-style Corn
2 – 10 oz. cans Enchilada Sauce (I use one spicy and one mild)
1 – 4 oz. can Chopped Green Chilies
1 – 12 oz. can Chicken Breast with Liquid (next time I will use marinated and grilled boneless chicken breasts)
5 oz. Vermicelli or Angel hair Pasta
1 ½ teas. Cumin
½ teas. Each Onion Powder and Dried Oregano
1 – 15 oz. can of Black Beans (the recipe I found didn’t call for this, but I put black beans in everything these days - taste great, lots of fiber)

1 - Medium Chopped Onion and shredded Monterey Jack cheese – for garnish (I cooked the onion in the soup at the beginning, instead of using onion powder and did not use the cheese)

In a large pot, combine broth, corn, enchilada sauce and chilies; mix well. Bring to a boil over medium high heat. Add canned or cooked chicken, pasta, cumin onion powder and oregano; mix well. Reduce heat to low and simmer for 8 – 10 minutes, stir occasionally, until pasta is tender. Serve with garnish.

Prep time – 15 Minutes
Cooking time – 30 Minutes; Very Easy

Makes 13 cups:

Not including the can of black beans I added - Per cup – 162 calories, 9 grams protein, 2 grams fat, .5 grams saturated fat, 25 grams carbs, 878 milligrams sodium, 3 grams of fiber.

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Please review Club rules so that this does not happen to you.

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- Vacuum the range.
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