Last Friday my sister-in-law, Marcie, my niece, Anne Marie, and I canned 70 quarts of Garden Fresh Salsa. (see recipe on my blog post of 7/10/09) Of course I couldn't wait to try some so I made this very simple recipe for our supper tonight with the one jar that didn't seal. Some people know about it, and some don't...but it is inexpensive, nutritious, and quick, AND it tastes good...everything I like!
Notes about salsa: for variety, in some of the jars of salsa, we decided to add corn and black beans. Also, we used plum tomatoes and after cutting off the ends, chopped them up in the food processor and did NOT peel them. Just be careful to go easy and don't let them get mushy! Oh, and we also added fresh chopped cilantro.
2 - 15 oz. cans white beans, such as Great Northern
about the same amount of salsa
2 chicken breasts, cooked and cubed
1 - 16 oz container light sour cream
about 1 c. cooked rice, any kind (optional)
shredded cheddar cheese
On the stove or in a crockpot, heat the beans, salsa, chicken just to boiling, then simmer. After about an hour, add the sour cream and rice. Keep warm on lowest heat. Serve with chips and cheese .
Note about cooked chicken: For any recipe that calls for cooked chicken, I poach it. Bring a pot of water to boil, add the chicken and bring it to boil again. As soon as it starts to boil, turn the heat OFF, cover the pot, and let the chicken poach until the center is white. Boneless skinless breasts take about 10 minutes. This is a great way to cook chicken for chicken salad too. It comes out very tender and moist. I learned this trick from my Aunt Mary Ann, who is a great cook.