My neighbor Ellen has a few recipes that have become staples at our house. She’s allowing me to share this chili that is the easiest to make and you will have enough to freeze. You need to chop a few things, but nothing else beyond putting it in the pot and turning on the heat required.
1 roasted chicken from your favorite store, shredded
1 jar Mrs. Renfro’s green salsa (Safeway or Fred Myer carries it here) or Jalapeno salsa substitute.
1 28-oz can chopped tomatoes
1 quart chicken broth
1 deli style fresh salsa (you know the chunky uncooked kind), or use some cooked.
2 Tbsp. ground cumin
1 can chopped green chilis
2 or more carrots, sliced in moons
2 or more stalks celery, chopped
1 or more colorful peppers, chopped
1 small onion, chopped (this can be omitted if salsa has lots of onions)
*Put it all in a pot and cook on medium until carrots are tender.
*Serve with chips, sour cream, avocado, chopped cilantro, or cheese…of course in my house you also have a refreshing beer.