Chili Verde

Chili Verde

1 pound boneless, skinless chicken breasts

1 (4oz) can chopped green chilies

1 tsp ground cumin

¾ tsp dried oregano leaves

1/8 tsp ground cloves

1/8 tsp cayenne pepper

1 (15oz) can pinto beans, drained

3 C chicken broth

1 tsp minced garlic (1 clove)

1 tsp salt

2/3 C finely chopped onion (or heaping ½ tsp onion powder)

1 C shredded Monterey Jack cheese

1 (11 ½ oz) jar salsa

Cut chicken into 1-inch cubes; cook until no longer pink in small amount of water. Combine chicken with chilies, cumin, oregano, cloves, and cayenne pepper; refrigerate until needed.

Combine pinto beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil. Reduce heat and simmer 10 minutes or until the onion is tender. Add chicken mixture to the bean mixture; simmer 10 minutes. Cool and freeze in gallon bag or rigid container. Put grated cheese in a quart size freezer bag and attach to the chili container.

To Serve: Thaw chili and cheese. Simmer chili 30 minutes, stirring occasionally. Top chili with salsa and shredded cheese and serve with warm tortillas.

Serves 5