Page 79 - Wits' Cookbook
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Wits’ Champion ChiliThis was actually a “taco soup” recipe that won Wits’ first-ever chili cooking contest on October 31, 2016! Use more water to make taco soup, less water for chili.Submitted by: Alex PaulINGREDIENTS1 lb of boneless, skinless chicken breast, halved 1 cup of water1 diced green pepper1 can of kidney beans1 can of black beans1 can of shoepeg corn1 can of Rotel diced tomatoes1 can of regular diced tomatoes1 package of Ranch dressing mix1⁄2 package mild taco seasoning1⁄2 package hot/spicy taco seasoning(Optional Toppings) Shredded cheddar cheese Green onionSour creamDIRECTIONS• Add diced tomatoes, beans, corn, green pepper, and ranch/taco seasoning to a large pot.• Add in chicken breast and top with water. Mix well.• Cover and simmer on low heat for three hours.• Once chicken is cooked, remove from pot and shred with forks. Put chickenback in pot.• Continue to simmer on low heat for an additional hour or transfer to largecrockpot to warm.SOUPS & SALADS79

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