The other day I was in the mood for something new and easy. I got this recipe from Thrive’s recipe website and tweaked it a little. It turned out great and will be a family staple, especially on nights we are in a hurry and I don’t have time to thaw and cook chicken. I seriously love the “fast food” I get to feed my family when cooking with Thrive. By the way… I think my new favorite product from Thrive is the Freeze Dried Green Chili Peppers . I’m throwing them into everything.
1 c. THRIVE Pinto Beans (cooked) I used white beans from a can because I was in a hurry
1 c. THRIVE Chopped Onions – Freeze Dried (rehydrated)
2 c. THRIVE Seasoned Chicken Slices – Freeze Dried (rehydrated)
4 tsp. garlic, minced
1/4 c. THRIVE Green Chili Peppers – Freeze Dried (rehydrated)
1 c. salsa verde
1/4 c. THRIVE Cilantro
3 tbsp. THRIVE Chicken Bouillon
1 tsp. THRIVE Chef’s Choice
1 c. THRIVE Sweet Corn – Freeze Dried
6 c. water
Drain beans and add fresh water to cover them. Add 1 tbsp. salt, 1/2 c. onion, and 2 tsp. minced garlic. Cook an additional 2 hours or until beans are tender. (Or just used canned beans like I did)
Saute chicken, 1/2 c. onion and 2 tsp. garlic in a large pot or dutch oven. Add green chilies, salsa verde, cilantro, bouillon, Chef’s Choice, corn, and water.
Combine beans and chicken. Bring to a boil and bring down to a low simmer for 20 minutes.
Yield: 7 cups
- Jodi Weiss