Chicken Chili Verde

"An adaptation of Rachael Ray's Chicken Chili Verde from the Rachael Ray Magazine. I can't find the original on her website any longer. (Or in my recipe collection!) This is a delicious and different version of your standard chili, using salsa verde as its base flavor instead of tomato sauce. We like to eat it with tortilla chips like a hearty dip."
 
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photo by EvaFortuna01 photo by EvaFortuna01
photo by EvaFortuna01
Ready In:
1hr
Ingredients:
17
Yields:
1 pot
Serves:
4-6
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ingredients

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directions

  • Chop all vegetables.
  • Add chicken and stock to a large dutch oven/soup pot. Bring to a boil and poach until chicken is cooked through, about ten minutes. Remove chicken and set aside to cool. Divide stock in half.
  • Meanwhile, in a small sauce pan, add EVOO, onion, jalapeno and bell pepper, cook until softened, five to eight minutes.
  • Once peppers and onions are cooked, add garlic, cumin, adobo, salsa verde and white beans and two cups of the reserved stock. Bring to a simmer.
  • In a food processor, pulse tortilla chips dry until well ground. Use a high speed setting, you want the chips as finely ground as possible. Once ground, add the remaining 2 cups of stock. Combine thoroughly.
  • Transfer vegetable and stock mixture from sauce pan to the soup pot.
  • Shred cooled chicken by hand directly into soup pot. Aim for 1/2 inches to 1 inches sized pieces. Slowly add tortilla chip/stock mixture while stirring. Add Salt, pepper and cilantro.
  • Allow chili to cook down for at least 30 minutes. The longer it cooks, the better the flavors meld and the better it tastes, so this is a great meal to prepare early and leave on the stove. Tastes even better the next day too, if you manage to hold on to your leftovers!
  • Serve in bowls topped with your favorite chili toppings with extra tortilla chips alongside for dipping.

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Reviews

  1. hmay311
    An excellent recipe, just what I was looking for! Even more delicious the next day!
     
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