Lean 'N Green Chili

This recipe is flavorful, unique, and reliable. It's also low fat, low cholesterol, and low calorie. I've put a lot of the ingredients together in ziplock bags and put it together at a friend's house before. Might I suggest ending the meal with some giant ripe strawberries that are at the store right now and dipping them in powdered sugar? So perfect.

8 (6-inch) corn tortillas, divided
2 tsp vegetable oil, divided
1-2 medium poblano chile peppers or 1 green bell pepper, chopped
1/2 cup chopped onion
1 lb. boneless, skinless chicken breasts, cut into pieces
1 tsp ground cumin
1 garlic clove, pressed
2 (14.5 oz.) cans fat free chicken broth
2 (15 oz.) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde or 1 (10 oz.) can green chile enchilada sauce
2 Tbsp snipped fresh cilantro



Preheat oven to 400 degrees. Cut four of the tortillas in half and stack them one on top of another. Cut tortillas into 1/2-inch strips, place in bowl and toss with 1 tsp. of the oil. Spread in a single layer over bottom of pan and bake 10-12 minutes or until crisp, stirring once. Remove from oven,

Meanwhile, remove membranes and seeds from chile peppers; chop. Chop onion. Cut chicken into 3/4-inch pieces; toss with cumin in bowl. Fold one tortilla to fit into a grinding cheese grater, then grate over bowl. Repeat for remaining three tortillas; set aside.

Heat remaining 1 tsp. oil in 4-qt. casserole over medium-high heat. Add chicken; cook and stir 5 minutes or until no longer pink. Remove chicken from casserole; add chile peppers, onion, and garlic, pressed. Cook at stir 3 minutes. Stir in chicken, broth, beans, salsa, and grated tortillas. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes.

Snip cilantro with scissors and stir into chili. Ladle soup into bowls and top with baked tortilla strips.

Heidi R.
Salt Lake City, UT