Lean Green Chicken Chili
A thick and rich stew that got all thumbs up from my diners! this is a pampered chef recipe that i've submitted as it appeared in my cookbook. For visual appeal, next time i'll use cannelini beans rather than pintos. i didn't even attempt to grate the tortillas, i just chopped them up finely; you need them small enough to dissolve & thicken the stew. the poblano peppers add lots of flavor but not much heat. the opportunity to adjust the heat level to your taste will be in your choice of salsa verde. i used a medium-heat salsa and it was just right for us. i also opted not to use the remaining tortillas for chips - i just warmed them & served on the side. let your tastebuds guide you in your choices!!
Steps
Preheat oven to 400f.
Cut 4 tortillas in half and stack them one on top of the other.
Cut into 1 / 2-inch strips & toss with 1 teaspoon oil.
Spread tortilla strips in a single layer in a baking pan.
Bake 10-12 minutes or until crisp , stirring once.
Remove from oven and set aside.
Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method.
Set aside.
Toss chicken pieces with cumin.
Heat remaining 1 teaspoon of oil in a large soup pan , add chicken and cook 5 minutes.
Remove chicken.
Add poblano peppers , onion and garlic to pan.
Cook and stir 3 minutes.
Stir in chicken , broth , beans , salsa and grated tortillas.
Bring to a boil then reduce heat to simmer , uncovered , 15 minutes.
Stir in cilantro , ladle into soup bowls and top with baked tortilla strips.
Ingredients
corn tortillas, vegetable oil, boneless skinless chicken breast, ground cumin, poblano pepper, onion, garlic clove, reduced-fat chicken broth, pinto beans, salsa verde, cilantro