CHILI VERDE BY AMY
1 lb chicken breast (seasoned to your liking, cooked, and diced or shredded - great way to use up leftover cooked chicken)
16 oz. salsa verde (1 jar or 2 cans - I use Herdez brand, available in the salsa/Latin food section in grocery stores)
1-2 cans (16 oz. each) chickpeas (aka garbanzo beans), drained
1-2 cans chicken broth (16 oz. each; I prefer reduced sodium)
1 small onion, diced
1 small can diced green chiles
Cook chicken; dice or shred. Stir in everything else and heat. Nom.
Double this recipe for a full crock pot.
Monterey Jack cheese, shredded
Corn Muffins by Amy
CORN MUFFINS BY AMY
2 boxes (6 servings each) Jiffy cornbread mix
1 can (16? oz.) creamed corn
8 oz. sour cream
Sometimes I add melted butter for extra yums
Mix ingredients, fill muffin cups 2/3 full, bake until golden.
Makes 18-24 muffins.