Lean Green Chicken Chili

Recipe by SusieQusie
READY IN: 50mins
SERVES: 4
YIELD: 8 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • 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.
  • 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.
  • 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).
  • Toss chicken pieces with cumin.
  • Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
  • Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
  • Stir in chicken, broth, beans, salsa and grated tortillas.
  • Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
  • Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
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