Chicken Chili |
| Name: |
Robert Frazier |
| Base: |
Sheppard AFB |
| Recipe: |
2 cans Cream of Chicken Soup
2 cans Great Northern Beans (drained)
1 or 2 cans Canned White Chicken
1 can chopped Green Chilies
1 soup can of Milk OR 1 can of Chicken Broth
(The milk will make the chili thicker and less spicy. We really prefer the Chicken Broth)
1 package of Mexican blend shredded cheese (Monterrey Jack with Cheddar mix) Any cheese will do really-about two cups.
Open all those cans and mix everything together. Either cook it in a pot on top of the stove or put it in the crock-pot for the day. Simmer until bubbly. It's good with tortilla chips. |
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