Wednesday, March 17, 2010
Lean and Green Chili
2 tsp. vegetable oil, dived (I used olive oil)
1 c. chopped Poblano Chile peppers (or green bell peppers) (I used half red and half orange bell peppers instead)
1/2 c. chopped onion (I probably used more)
1 lb. boneless, skinless chicken breasts, cut into ¾-in. pieces
1 tsp. ground cumin (I probably used more...I don't usually measure spices.)
1 garlic clove, pressed (I used 3 cloves I think)
2 cans (14.5 oz.) 99% fat free chicken broth
2 cans (15 oz.) pinto beans, drained and rinsed (I used one can pinto and one can black beans.)
1 1/4 c. salsa verde (or 1 can green Chile enchilada sauce) (I used enchilada sauce PLUS a little green salsa)
3-4 Tbsp. chopped fresh cilantro (I used more and added it about 10-15 minutes before finishing to let the flavors blend.)
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 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 pot; add 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. (I simmered it a little longer and added the lid after the first 15 minutes.) Stir cilantro into chili. Ladle soup into bowls; top with baked tortilla strips.