Submitted by Phil and Melissa Leurck, proprietors of Mackie Quality  Meats



2 lbs chicken breast, cooked, shredded

2 cloves garlic, minced

6 cups water

1 15oz can northern or white kidney beans (rinsed and drained)

2 4oz cans diced green chiles

2 teaspoons instant chicken bouillon granules

2 teaspoons ground cumin

½ teaspoon pepper

2 cups Monterey Jack cheese – shredded

1 large jar Herdez Salsa Verde

2 cups chopped onion

1 bunch cilantro – stripped

4 limes



1.      In a large saucepan combine chicken, 6 cups of water, beans, undrained chiles (green), chicken bouillon, cumin, and pepper.  Bring to a boil.  Reduce heat and simmer, covered for 30 minutes.

2.      Top each serving with Monterey Jack cheese, salsa verde, chopped onion, cilantro and lime juice.


Serves 6 to 8.


Hint:  to achieve the best shredded chicken, cook chicken in microwave versus the oven!


Optional ingredient:  24oz wide homestyle noodles.