Keeta King’s Cooking for Non-cooks
Temp's about to drop in East Texas! Who said non-cooks can't whip up a warm, tasty delight to get you through these cold days and nights. If you can use a can opener, you can make my scrumptious Cheesy White Chicken Chili.
INGREDIENTS:
- 1 cooked rotisserie chicken
- 1 small onion (pre-chopped in produce section)
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 cans (15 oz. each) white beans,DRAINED
- 1 can (14 1/4 oz) fat-free reduced-sodium CHICKEN BROTH
- 1 can (4 oz) green chiles, UNDRAINED
- 1/2lb (8 oz) VELVEETA, cut into 1/2 inch cubes
DIRECTIONS:
- Debone chicken
- Saute onions in a large saucepan sprayed with cooking spray
- Add deboned chicken
- Stir in seasonings
- Cook mixture for about 1 minute
- Add beans, broth and chiles. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally
- Stir in VELVEETA; Cook until melted, stirring frequently
Serve with tortilla chips and you've got a party in your mouth! :)