Reply #11: Chicken Green Chili

[politicat]

2 Chicken breasts or other boneless, skinless chicken to make about a pound
2 small cans chopped green chiles (fire roasted are best)
3 cans beans (cooked, without a flavored sauce by preference) (I usually use white or black beans)
2 cups chicken broth/stock/water and boullion
1 large onion chopped fine
1 Tb vegetable oil
2 Tb minced garlic
cumin, oregano, chile powder
To serve: chopped tomatoes or fresh salsa, shredded lettuce, shredded cheese, sour cream, tortilla chips, sliced jalapenos, hot sauce, etc.

Saute the onion and garlic in the oil in a dutch oven or a stock pot - whatever you normally use for a large quantity of soup. When the onion and garlic are transparent, add the spices and stir fry quickly. Then add the broth and bring to a simmer.

Simmer the chicken in the broth until chicken is cooked (this can be done the night before). If doing same night, pull chicken out of broth, put in bowl, and put in freezer to cool.

Open cans of beans and chiles and add to the chicken broth. Let warm, taste and correct - add pepper, salt, more cumin, garlic powder, etc.

When the chicken is cool enough to handle, shred and add back to the chili. Bring to a boil, then serve in bowl with tortilla chips and other garnishes.

Can also be used as the filling for a chicken enchilada casserole or tamale pie.

If you are more the bean soaking type, you can use plain beans - rinse, soak and drain, then boil the beans until tender before adding the bouillon/soup base (this is not a good place to use stock or broth) and add a little bit of the thickener of your choice.