3 lbs Chicken Breast (seasoned and grilled)
1 1/2 cups chopped onions (pre-sauteed)
1 large chopped green pepper (pre-sauteed)
2 cloves garlic
6 cans navy beans
1 can chopped green chiles
4 tsp. ground cumin
2 tbsp. chili powder
5 or 6 cans chicken broth
1 16 oz bag frozen white corn
2 cups of shredded Monterey Jack cheese
Cut chicken into bite sized pieces. In a large stock pot, combine all ingredients, and cook at least 30-45 minutes.
Double line two large cereal boxes with gallon size baggies. Ladle in cooled chili. Seal 1st bag well and tuck in label and directions. Seal 2nd bag well. Place one cup cheese in a sandwich bag and insert in each box.
Serving Day Instructions:
Thaw chili in refrigerator over night. Warm on medium head on stove top. Serve with chopped green onion, cheese and hot sauce (if desired). This chili goes well with cornbread or tortilla chips.