It's a Keeper: Green Chili

I hate using the stove for an extended period of time during the summer, but I'll usually make an exception for a good chili recipe. Such is the case with this recipe for Green Chili from Rachael Ray's magazine.

This chili was crazy good and so easy. The only chopping involved was the scallions (or green onion in my 'hood) and really, you could just use kitchen shears to slice them up. The downside of this recipe? It dirtied two pans and the food processor, so there was a significant amount of clean up.

This recipe is also great on the budget and healthy. You can't go wrong, I swear. Rach's magazine also says to "Double this recipe and freeze some for later," which is a great idea. Here's the recipe with my comments in brackets:

1 quart chicken broth [I prefer to use stock, but broth is fine, especially if it is on sale!]
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa

In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool.

Crumble the 4 handfuls of tortilla chips into a food processor [I had to really crunch them up pretty small to get them to all fit in my food processor] and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.

In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.

Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through [just took about 5 minutes for me]. Serve with extra tortilla chips [lots in our house!].

1 comment:

  1. I made this per your recommendation and it was FABULOUS!!!!!! Thanks for suggesting it!


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