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
Post a Comment
Post a Comment