Green Chili

Name: Green Chili
Ingredients: 1 lb ground chicken breast; 1 teaspoon vegetable oil; 1 medium onion, chopped; 1 poblano chile, chopped; 2 garlic cloves, minced; 2 teaspoons cumin; 1 12 teaspoons ground coriander; 14 cup water; 1 (11 ounce) can green enchilada sauce; 2 (15 ounce) cans pinto beans, rinsed and drained; 4 cups chicken broth; 13 cup crumbled tortilla chips, processed in food processor to 1/3 c crumbs; 1 dash hot sauce; coarse salt; pepper; 1 lime; 14 cup cilantro, chopped; 14 cup green onion, chopped; 12 cup shredded cheddar cheese

19 ingredients

12 steps

Ingredients

1 lb ground chicken breast
1 teaspoon vegetable oil
1 medium onion, chopped
1 poblano chile, chopped
2 garlic cloves, minced
2 teaspoons cumin
1 12 teaspoons ground coriander
14 cup water
1 (11 ounce) can green enchilada sauce
2 (15 ounce) cans pinto beans, rinsed and drained
4 cups chicken broth
13 cup crumbled tortilla chips, processed in food processor to 1/3 c crumbs
1 dash hot sauce
coarse salt
pepper
1 lime
14 cup cilantro, chopped
14 cup green onion, chopped
12 cup shredded cheddar cheese

Directions

1

In nonstick Dutch oven over med-high heat, cook chicken in oil til almost all pink is gone, about 4-5 minutes, breaking up large chunks with spoon or fork.
2

Add onion, poblano, and garlic.
3

Season with salt and pepper, and cook til veggies are soft and meat is done.
4

You may need to add a little water to keep from sticking.
5

Add spices and 1/4 c water to pan.
6

Cook and stir til water evaporates, about 3 minutes.
7

Add enchiliada sauce, beans, broth and crushed tortilla chips.
8

Bring to a bubble, then lower heat to a simmer.
9

Cook, partially covered, at least 30 minutes, stirring every once in a while and crushing some of the beans with the back of the spoon to thicken to your liking.
10

Juice lime into chili.
11

Taste, then season with salt, pepper and hot sauce.
12

Serve with cilantro, cheese, green onion, and additional tortilla chips.