Chili Verde and Corn Muffins

CHILI VERDE BY AMY

1 lb chicken breast (seasoned to your liking, cooked, and diced or shredded - great way to use up leftover cooked chicken)
16 oz. salsa verde (1 jar or 2 cans - I use Herdez brand, available in the salsa/Latin food section in grocery stores)
1-2 cans  (16 oz. each) chickpeas (aka garbanzo beans), drained

Optional:
1-2 cans chicken broth (16 oz. each; I prefer reduced sodium)
1 small onion, diced
1 small can diced green chiles

Cook chicken; dice or shred. Stir in everything else and heat. Nom.

Double this recipe for a full crock pot.

Serve with:
Monterey Jack cheese, shredded
Corn Muffins by Amy

CORN MUFFINS BY AMY

2 boxes (6 servings each) Jiffy cornbread mix
1 can (16? oz.) creamed corn
2 eggs
8 oz. sour cream
Sometimes I add melted butter for extra yums

Mix ingredients, fill muffin cups 2/3 full, bake until golden.

Makes 18-24 muffins.