It has been such an exciting weekend for our family.......My brother, Todd, lovingly called "Uncle Toad" by the kids, came in on Friday evening from Waco, Texas. His sweet wife, who had visited earlier in the summer with their two girls, Joey and Piper, thought he needed to visit his sister (I hadn't seen him in over a year) and I'm so thankful for that gift.........thanks Anna!!! Believe it or not, this was actually a weekend that we didn't have 4 soccer games, birthday parties, etc., and we just got to enjoy the weekend hanging out. The boys quickly instructed Todd on how to play the Wii, he and I enjoyed the Franklin Farmer's market his morning, he got to read with Emma, play football outside with James, chill and watch the college teams, listen to Wesley's stories, take Andrew to soccer practice, go to downtown Franklin, spend time with his brother-in-law, visit Publix and let me know which chicken (Publix brand) actually came from his company (Sanderson Farms), we went to The Factory, took the kids to Ben and Jerry's, it's just been nice, fun and relaxed. When Todd got in last night from the airport, I greeted him with a soup that just marks Fall for us. I hope that you all enjoy it as well. It actually tastes better the next day after all of the flavors set in. JennCHICKEN CHILI
8 Skinned and boned chicken breasts (3 or 4 if you want it less chickeney)
1 cup diced onion
2 cans diced green chilies
4 cups chicken broth
3 cans great Northern beans
1 cup salsa
1/4 TBS dried crushed red pepper
2 tsp garlic powder
1 TBS plus 1 tsp ground cumin
1 1/2 tsp dried oregano
2 tsp dried parsley flaes
1/4 TBS salt
Toppings: shredded Monterey Jack cheese, sour cream, tortilla chips, salsa
Cook Chicken and chop......sometimes I just drizzle with olive oil, salt, pepper, garlic and cumin and cook at 350 for about 40 minutes, or you can just get a Rotisserie. However you like to do your chicken. You can even boil one and use that broth.
Saute onion in butter or olive oil. Add chilies, broth, beans, salsa, red pepper, garlic powder, cumin, oregano, parsley, salt and chicken. Reduce heat and simmer, stirring often, 20 minutes.
Serve with desired toppings and cornbread.
1 comment:
So great to see Todd, even if it was just pictures. I bet he had a fun time visiting with, basically, no responsibilities.
LOVE the Chicken Chilli recipe - at least reading it. Who knows, I might even try cooking it. I need to go to the grocery after I pick up Joseph so this is the perfect opportunity. I'll let you know!
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