I’m still alive, I swear! The semester is over and I can finally get back to cooking! Tyler has been so great about cooking, he’s really done 90% of it the last month or so and I have been terrible about contributing (for example, I’m pretty sure some of the dirty dishes in there are over a week old, I really need to clean it up!) I don’t think we’ve tried any new recipes over the last 6 weeks or so, but we finally branched out last night and made this chicken chili, another one that I tried at the November cooking clug. This chili is delicious and very versatile. To thicken it up I ran it through the food processor, but if you want it as more of a soup and less of a chili, just skip that step! An immersion blender would also work well, but I don’t have room for any more gadgets!
Stacey brought this chili to cooking club and Nemmie recently featured it on her blog. It is yummy and it doesn’t take long to whip up at all!
Lean N Green Chili (from Simply Tasty)
8 6-in. corn tortillas, divided
2 tsp. vegetable oil, dived
1 c. chopped Poblano Chile peppers (or green bell peppers)
1/2 c. chopped onion
1 lb. boneless, skinless chicken breasts, cut into ¾-in. pieces
1 tsp. ground cumin
1 garlic clove, pressed
2 cans (14.5 oz.) 99% fat free chicken broth
2 cans (15 oz.) pinto beans, drained and rinsed
1 1/4 c. salsa verde (or 1 can green Chile enchilada sauce)
3-4 Tbsp. chopped fresh cilantro
Preheat oven to 400 F. Cut four of the tortillas in half and stack them one on top of another. Cut the tortillas into ½ inch strips. Place in bowl and toss with 1 tsp of the oil. Spread in a single layer in a baking pan. Bake 10 – 12 min or until crisp, stirring once. Remove from oven.
Chop Chile peppers and onion. Cut chicken into ¾ inch pieces; toss with cumin in small bowl. Fold one tortilla to fit into a food processor coarsely grate. Repeat with remaining 3 tortillas. Set aside.
Heat remaining 1 tsp oil in large pot over medium heat. Add chicken; cook and stir 5 min. Remove chicken from casserole; and Chile peppers, onion, and garlic. Cook and stir 3 min. Stir in chicken, broth, beans, salsa and grated tortillas. Bring to a boil. Reduce heat; simmer, uncovered, 15 min. To thicken, run through food processor or blend with an immersion blender.
Stir cilantro into chili. Ladle soup into bowls; top with baked tortilla strips.
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