Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 12 
4 cooked, boneless chicken breast halves, shredded
3 (15 ounce) cans kidney beans
3 cups whole kernel corn
3 (14.5 ounce) cans stewed tomatoes
1-1/2 cups chopped onion
1-1/2 green bell pepper, chopped
1-1/2 red bell pepper, chopped
3 (4 ounce) cans chopped green chili peppers
6 (14.5 ounce) cans chicken broth (84 oz)
3 tablespoons ground cumin
1 T Cilantro

Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell
peppers, chilies, broth and cumin in a large pot over medium heat. Simmer 45

Written by Joyce Peters — October 12, 2018


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