Chicken Chili Verde

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs
• 1 (15 ounce) can beans (cannellini)
• 1 (8 ounce) can salsa verde
• 4 cups chicken stock
• 1 vidalia onion, chopped
• 1 jalapeno pepper, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 1 teaspoon cumin
• 2 teaspoons adobo seasoning
• 1 dash salt (to taste)
• 1 dash pepper (to taste)
• 3 sprigs cilantro, chopped
• 2 tablespoons extra virgin olive oil, evoo
• 2 cups tortilla chips (a couple handfuls, reserve the rest of the bag)
• 1 dash sour cream (optional)
• 1 dash shredded cheddar cheese (optional)

Recipe

• 1 chop all vegetables.
• 2 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.
• 3 meanwhile, in a small sauce pan, add evoo, onion, jalapeno and bell pepper, cook until softened, five to eight minutes.
• 4 once peppers and onions are cooked, add garlic, cumin, adobo, salsa verde and beans and two cups of the reserved stock. bring to a simmer.
• 5 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.
• 6 transfer vegetable and stock mixture from sauce pan to the soup pot.
• 7 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.
• 8 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!
• 9 serve in bowls topped with your favorite chili toppings with extra tortilla chips alongside for dipping.