Recipe of the Week


Prep Time: 30 Minutes
Yields: 6 Servings

This delicious chili is not only a perfect one-pot meal, but also great for tailgating! You can prepared this quick and easy dish in advance and just re-heat when you get to the game.

3 cups shredded cooked chicken breast
3 tbsps vegetable oil
3 cloves garlic, crushed
1 onion, chopped
2 jalapeño peppers, minced
1 (4-ounce) can chopped green chili peppers
½ cup corn kernels
½ cup red bell peppers
2 tsps ground cumin
1 tsp dried oregano
1 tsp Slap Ya Mama® seasoning
2 (14.5-ounce) cans chicken broth
2 cups heavy cream
2 (15-ounce) cans white beans
2 cups cooked black beans
1 cup shredded Monterey Jack cheese
sliced green onions for garnish

In a large stockpot, heat oil over medium-high heat. Add garlic, onion, jalapeño peppers, green chili peppers, corn and bell peppers. Sauté 3-5 minutes or until vegetables are wilted. Stir in cumin, oregano and Slap Ya Mama® seasoning. Mix in the chicken, chicken broth, heavy cream, white and black beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Garnish with green onions and serve warm.

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