Lean Green Chicken Chili

Submitted by SusieQusie

"A thick and rich stew that got all thumbs up from my diners! This is a Pampered Chef recipe that I've submitted as it appeared in my cookbook. For visual appeal, next time I'll use cannelini beans rather than pintos. I didn't even attempt to grate the tortillas, I just chopped them up finely; you need them small enough to dissolve & thicken the stew. The poblano peppers add lots of flavor but not much heat. The opportunity to adjust the heat level to your taste will be in your choice of salsa verde. I used a medium-heat salsa and it was just right for us. I also opted not to use the remaining tortillas for chips - I just warmed them & served on the side. Let your tastebuds guide you in your choices!"

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 8 cups
• Serves: 4

ingredients

• 8 (48 inch) corn tortillas, divided
• 9.85 ml vegetable oil, divided
• 453.59 g boneless skinless chicken breast, cut into 3/4 inch pieces
• 4.92 ml ground cumin
• 236.59 ml chopped poblano pepper (1-2 medium)
• 118.29 ml chopped onion
• 1 garlic clove, finely minced
• 2 (793.78 g) can reduced-fat chicken broth
• 2 (850.48 g) can pinto beans, drained and rinsed
• 295.73 ml salsa verde (green salsa) or 283.49 g can green enchilada sauce
• 29.58 ml minced cilantro

directions

1. Preheat oven to 400°F.
2. Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
3. Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
4. Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
5. Toss chicken pieces with cumin.
6. Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
7. Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
8. Stir in chicken, broth, beans, salsa and grated tortillas.
9. Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
10. Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.

Reviews

[seal angel]

I made this with rotiserrie chicken. Added half a can of corn and one sliced celery stock. I also used water and added chicken bouillion instead of canned chicken broth. No cilantro, didn't have any. Skipped toasting tortillas for the top. Just chopped and threw them in the crockpot the last hour. When I was eating it I was thinking this is good but after each bite there was something that was sticking out that I didn't really care for. Can't figure out what that was because I like everything in the soup. I added some shredded cheese, sour cream, and sirracha and didn't taste it anymore. My husband told me twice how much he liked it and said it was one of the top 5 soups I have ever made.

 

[AnnieLynne]

We loved this recipe! It had just the right amount of spice (I used the salsa verde) and this chili was SO flavorful. As with "regular" chili, the leftovers were fantastic! In fact, they were so good that DH and I were left battling for the last bowl! Thank you, Susie! This is a KEEPER!

 

[Stephanie Y.]

This made a nice chicken chili. I took your advice and used cannelini beans. I decreased the amount of beans and increased the amount of chicken. I used enchilada sauce and the flavor was quite mild so I added some additional anaheim chiles. Tastes great with a dollop of sour cream. Can't wait to eat teh leftovers tomorrow!

 

[ksduffster]

We are definitely chili lovers and this hit the spot for dinner last night! I halved the recipe because there are only two of us and I think I may have also scrimped on the chicken slightly because not all of it was thawed fully. Nevertheless, this was great! I also chopped the tortillas, into about 1/8"-1/4" pieces. I was a little concerned that they were too big but they dissolved enough to thicken the chili properly, so that's all that matters. I also left out the cilantro at the end as I am one of those people who hate cilantro. I used the salsa, slightly concerned about the cilantro content, but I couldn't taste it in the brand I used. This is definitely going in the rotation! Thanks so much for this awesome recipe!