(or, how many ways can my daughter spell Worcestershire)
This recipe is from my daughter, who got it from her mother-in-law. She's made it for us twice and there were no leftovers. It's good without the sour cream also, just not as good.
Ingredients:
1 medium onion, finely chopped.
2 garlic cloves (or 2 Tbs chopped garlic)
2-3 tablespoons olive oil
1 -4 oz can green chilies
1 - 15 oz can stewed tomatoes (Italian style is good)
1 can RoTel Tomatoes (I'd use the hot variety, but regular is what's called for)
4 cups chicken broth
1 tsp lemon pepper
2 teaspoons worstshire
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon Tabasco (or more to taste)
1 lb. uncooked boneless chicken breast, cut into cubes
½ cup sour cream (or more..)
4 tablespoons of flour in 1/2 cup water
shredded cheddar cheese (Monterrey Jack would be good too)
french bread or tortilla chips
Directions:
1. Heat oil over medium heat. Saute onion and cook until brown but not caramelized.
2. Add all canned ingredients, chicken broth, and spices, worcestire, and Tabasco. Bring to a boil. Simmer for 20 minutes.
3. Add chicken and cook 5 minutes or until chicken is done.
4. Thicken with flour/water mixutre.
5. Add sour cream.
6. Serve with cheese and bread or chips. Have water handy!
Number Of Servings: 4 if you're really hungry, more if you're not. 6 maximum.
Preparation Time: 35 minutes
