Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 medium onion sliced in rings, then cut rings in half
- 3 garlic minced
- 2 tablespoons of oil
- 1 tablespoon butter
- 1 can diced green chilies
- 1.5 cuts shredded chicken from Rotisserie
- 2 small yellow summer squash sliced thinly
- 2 cans of low salt tomato juice
- 0.5 cup broth any kind
- 1 small strips
- 0.5 bell pepper sliced in fine strips
- 1 teaspoon cumin
- 1 teaspoon Chile powder
- 1 Salt; and pepper to taste
Preparation
In large saut? skillet, cook onions and garlic in the oil and butter just until soft, 2 or 3 minutes.
Add the can of chilies and stir, cook 1 minute.
Add the chicken, break up any big chunks, you want it shredded, it will shred as it cooks.
Add the tomato juice, broth, jalapeno, cumin, Chile powder, and bell pepper, salt and pepper.
Bring to boil, cover, simmer on low for 1 hour, add the squash last 15 minutes, taste and season.
NOTE: as it is simmering, it will reduce; you may add more broth or water to keep consistency that you like.
