Friday, May 4, 2012

Chicken Chile Verde

1 can chicken broth
2 cups water
1 can pinto beans
2 limes
1/4 cup green salsa
3 boneless skinless chicken breasts
Olive oil
2 tbsp oregano
2 tbsp cumin
1 tbsp coriander

1. Dice chicken. Place in a pan with olive oil and cook until lightly browned.
2. Combine chicken and remaining ingredients in a crock pot. Cook on high heat setting for 3 hours.
3. Serve with sour cream to taste.

Serves 3-5

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