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Jakeeboy
Jakeeboy
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Thursday 04 May 2023 10:25:24 GMT
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Soup Series Part 12: White Bean Chicken Chili Ingredients: 3-4 large chicken breasts, cooked and shredded  1 onion, diced 2 jalapeños, diced  1 bell pepper, diced  8 cloves garlic,  minced  2 - 4 oz cans diced green chiles 2 - 15 oz cans great northern beans, drained and rinsed  1 - 15 oz can cannellini beans, drained and rinsed (1/2 of the can will be blended with stock) 1 cup frozen or canned corn 1 tsp salt 1 tsp garlic powder 1 tsp onion powder  1 tsp chili powder ½ tsp paprika 1 tsp cumin 3 cups chicken stock (plus a little splash more to blend the beans) Toppings of choice (jalapeños, avocado, green onion, cilantro, cheese, sour cream, tortilla strips) Method: In a large pot, heat up olive oil over medium heat. Add onion, bell pepper, jalapeño, and a pinch of salt and saute for about 5 minutes or until they start to soften. Add garlic and saute for a few more minutes. Add seasonings, diced green chilis, corn, 2 cans of great northern beans, ½ can of cannellini beans, and chicken stock. In a blender, take the remaining 1/2 can of cannellini beans and blend with a little bit of chicken stock until smooth and creamy. I start with a splash of stock and add more little by little if needed to blend.  Stir this mixture into your pot and cover. Bring to a low boil, reduce heat to low, and let simmer for 15-20 minutes. Add your shredded chicken and let sit for a few more minutes to ensure nice and hot. Serve it up with toppings of choice!  *For the chicken, I like to pressure cook my chicken in my instant pot because it’s quick and I find it shreds much easier than pan frying. I just season with some salt, garlic powder, onion powder, pepper, chili powder, paprika, add some chicken stock. Pressure cook for 10 minutes followed by 10 minute natural release.  #soup #souprecipe #Recipe #EasyRecipe #cooking #dinner #DinnerIdeas
Soup Series Part 12: White Bean Chicken Chili Ingredients: 3-4 large chicken breasts, cooked and shredded 1 onion, diced 2 jalapeños, diced 1 bell pepper, diced 8 cloves garlic, minced 2 - 4 oz cans diced green chiles 2 - 15 oz cans great northern beans, drained and rinsed 1 - 15 oz can cannellini beans, drained and rinsed (1/2 of the can will be blended with stock) 1 cup frozen or canned corn 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder ½ tsp paprika 1 tsp cumin 3 cups chicken stock (plus a little splash more to blend the beans) Toppings of choice (jalapeños, avocado, green onion, cilantro, cheese, sour cream, tortilla strips) Method: In a large pot, heat up olive oil over medium heat. Add onion, bell pepper, jalapeño, and a pinch of salt and saute for about 5 minutes or until they start to soften. Add garlic and saute for a few more minutes. Add seasonings, diced green chilis, corn, 2 cans of great northern beans, ½ can of cannellini beans, and chicken stock. In a blender, take the remaining 1/2 can of cannellini beans and blend with a little bit of chicken stock until smooth and creamy. I start with a splash of stock and add more little by little if needed to blend. Stir this mixture into your pot and cover. Bring to a low boil, reduce heat to low, and let simmer for 15-20 minutes. Add your shredded chicken and let sit for a few more minutes to ensure nice and hot. Serve it up with toppings of choice! *For the chicken, I like to pressure cook my chicken in my instant pot because it’s quick and I find it shreds much easier than pan frying. I just season with some salt, garlic powder, onion powder, pepper, chili powder, paprika, add some chicken stock. Pressure cook for 10 minutes followed by 10 minute natural release. #soup #souprecipe #Recipe #EasyRecipe #cooking #dinner #DinnerIdeas

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