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
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.