Lean Green Chicken Chili

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 8 (6 inch) corn tortillas, divided
• 2 teaspoons vegetable oil, divided
• 1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
• 1 teaspoon ground cumin
• 1 cup chopped poblano pepper (1-2 medium)
• 1/2 cup chopped onion
• 1 garlic clove, finely minced
• 2 (14 ounce) cans reduced-fat chicken broth
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 1 1/4 cups salsa verde (green salsa) or 1 (10 ounce) can green enchilada sauce
• 2 tablespoons minced cilantro

Recipe

• 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.