Healthier No-Bake Cookies

My birthday dinner was at my mom's this year and I decided
that chili would be perfect dinner considering the cool/cold nights that October
brings in Utah.  I had my mom make her Halloween chili (the one that has
filled our bellies on many Halloween nights before trick-or-treating) and I
made a white chili or rather a chicken tortilla stew.  Topped with sour
cream, Monterey jack cheese, blue corn tortilla chips and cilantro, this one is
a keeper and sure to warm you up on a cold October night.  (Noah was
positive that it he didn't like it, but after persuading (forcing) him to take
a bite, he actually liked it and ate his entire bowl.  That's all I
ask...just take a bite).

Chicken
Tortilla Stew

3 tablespoons vegetable oil

2
large onions, chopped

8
garlic cloves, minced

1
jalapeno pepper, seeded and minced

1
tablespoon ground coriander

1/2
tablespoon ground cumin

Salt
and freshly ground black pepper

1
jar (16-ounce) good quality roasted tomatillo salsa

2
quarts chicken stock

2
cans white beans, rinsed and drained

1
13.5-ounce bag white corn tortilla chips

1
rotisserie chicken, skin removed, meat removed from bones and chopped

1
bunch of cilantro, chopped

Juice
of 2 limes

Sour
cream

Monterey
Jack cheese

Cilantro

Corn
tortilla chips (I like blue)

Place
a large pot over medium heat and add vegetable oil.  Add the onions,
garlic and jalapeno, and season with coriander, cumin, salt and pepper. 
Cook until softened, about 8-10 minutes.

Add
the tomatillo salsa, chicken stock and white beans to the pot and bring to a
low boil.  While the mixture is coming to a boil, place the tortilla chips
(reserving a handful for garnish) in a food processor and pulse to grind, or in
a resealable plastic bag and crush with a rolling pin.  You should have
about 2 cups of ground chips.  Add the ground chips to the pot and cook
for 10 minutes.

When
ready to serve, add the chopped chicken to the pot along with 1/2 cup chopped
cilantro and lime juice and cook 2-3 more minutes, until the chicken is heated
through.  

To
serve, ladle the tortilla chicken stew into a bowl and garnish with sour cream,
Monterey jack cheese, tortilla chips and cilantro.

Recipe
slightly adapted from Rachel Ray