No idea where I first found this, and I've done enough changes to it that I'll call this version my own, but the use of corn tortillas as a thickener was definitely different. Also, technically this is a white chili, not a green, but the original title called it green so I've left it the same.
Ingredients:
4 (6-inch) corn tortillas
1 tsp vegetable oil
1 cup canned green chilies (mild or hot to preference)
1/2 cup chopped onion
1 lb boneless skinless chicken breasts, cut into 3/4" pieces
1 tsp ground cumin (or to taste)
1 garlic clove, minced
1 qt chicken broth
2 cans (15 oz) pinto, navy, or other white beans, drained and rinsed
1 jar green chile sauce, such as 505 Southwestern. I use the hot but it packs a punch so your mileage may vary.
Garnishes (optional):
2 tbsp snipped fresh cilantro
Tortilla strips or crushed tortilla chips
Fried onions or peppers
Crumbled or diced cotija cheese, feta cheese, or other cheese according
to preference (such as Monterey Jack or Cheddar)
Directions:
1. Grate or finely chop corn tortillas and set aside.
2. Heat oil in large pot or dutch oven over medium high heat. Add
chicken; cook and stir 5 min. Remove chicken from pot; add chilies,
onion, and garlic. Cook and stir 3 min. Stir in chicken, broth,
beans, green chile sauce and grated corn tortillas.
3. Bring to a boil; reduce heat and simmer, uncovered, for 20-30 min,
stirring occasionally.
To serve: ladle into bowls. Top with snipped cilantro, tortilla strips or
broken tortilla chips, and/or cheese. Also great over rice or as a
topping for scrambled eggs or omelets.
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