Prep 20 mins
Cook 40 mins
Taken from an iVillage message board.
- 8 corn tortillas (divided)
- 2 teaspoons vegetable oil, divided
- 1 cup chopped poblano chile
- 1⁄2 cup chopped onion
- 1 lb boneless skinless chicken breast, cut into bite sized pieces
- 1 teaspoon ground cumin
- 1 garlic clove, pressed
- 2 (14 1/2 ounce) cans chicken broth
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 1 1⁄4 cups green enchilada sauce (I use La Victoria)
- 2 tablespoons fresh cilantro, chopped for garnish
- Preheat oven to 400.
- Cut 4 tortillas in half and then into 1 in strips.
- Place in a bowl and toss with 1 tsp oil.
- Spread onto a cookie sheet and bake 10 – 12 minutes or until crisp, stirring once.
- In a bowl toss chicken with cumin.
- Use a Parmesan cheese grater to grate remaining 4 tortillas.
- Heat remaining 1 tsp of oil in a large sauce pan.
- Add chicken and cook 5 minutes.
- Remove chicken from the pan. A.
- dd chili peppers, onion and garlic.
- Cook and stir for 3 minutes.
- Stir in chicken, beans, broth, enchilada sauce, and grated tortilla,
- Bring to a boil.
- Reduce heat and simmer uncovered for 15 minutes.
- Stir in chopped cilantro and serve topped with baked tortilla strips.
At first I wasn't sure if this was going to be tasty enough for our liking. I kept tasting the liquid and felt it just didn't have the flavor I was expecting. But once it was done and I got the full spoon full with the beans, chili and chicken it was absolutely delicious. I love that this is low in fat and high in fiber. What a wonderful chili. The hardest part was grating the tortillas using the Parmesan cheese grater. What a mess I made. But it seemed to do the treat which was to thicken the chili. I did cut the recipe in half and got 3 good size servings. Thanks for posting. :)