www.thepamperedchef.com
This chili is very different to the regular chili recipes I have usually made. My husband loves salsa verde so, I gave it a try. It was VERY yummy.
I am not a big fan of cumin so I added a little less.
8 (6-inch) corn tortillas, divided
2 teaspoons vegetable oil, divided
1 cup chopped poblano chili peppers (1-2 medium) or green bell pepper
1/2 cup chopped onion
1 lb boneless skinless chicken breasts, cut into 3/4-inch pieces
1 teaspoon ground cumin (I added 1/2 teaspoon only)
1 garlic clove, pressed
2 cans (14 1/2 oz each) fat-free chicken broth
2 cans (15 oz each) pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 can (10 oz) green enchilada sauce
2 tablespoons snipped fresh cilantro.
Preheat the oven to 400 F.
Cut 4 of the tortillas in half and stack them one on top of another. Cut tortillas into 1/2-inch strips and toss with 1 teaspoon of the oil. Spread in a single layer over bottom of a pan. Bake 10-12 minutes or until crispy, stirring once. Remove from oven.
Meanwhile, remove membranes and seeds from chile peppers; chop. Toss chicken with cumin .
Using a food processor, grind the remaining 4 tortillas.
Heat 1 teaspoon oil in casserole over medium-high heat. Add chicken; cook and stir 5 minutes. Remove chicken from casserole; add chili peppers, onion and garlic; cook and stir 3 minutes. Stir in chicken, broth, beans, salsa and ground tortillas. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
Stir cilantro into chili. Ladle soup into bowls; top with baked tortilla strips.
Yield: 6 servings (about 7 1/2 cups)
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