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Notes: One of our customers replaced the chicken with steak and won a local chili contest!
Directions:
Thoroughly mix 4 tbsp. fajita spice and 1 tsp. dehydrated minced garlic into 1 cup of chicken broth and set aside. In a large sauce pan or Dutch oven, over a medium high heat, lightly brown the sliced chicken in 2 tbsp. oil. After the chicken has browned on one side, turn and add 2 tbsp. cider vinegar and 1 tbsp. lime juice. When brown, strain and reduce heat to medium. Stir in seasoned chicken broth and cook for 2-3 minutes. Add tomatoes, stir in remaining 2 tbsp. of fajita spice and lime juice.
Cook for 5-6 minutes, reduce to a simmer, stir in the white beans and simmer for 5-6 more minutes, stirring.
Serving Suggestions:
Try serving with a dollop of sour cream and a sprinkle of freshly chopped cilantro.
Recipe Summary:
Servings: 8
Total time: 1/2 hour
Thanks to: Mike Johnston, Savory Spice Shop Owner
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