Green Chilli recipe

Rachel Ray has a Green Chili recipe that I made for dinner tonight.

It is a homemade version of my favorite Campbell Mexican Style Chicken Tortilla soup that I posted about last year.

Rachels version is even better. I can not wait till John gets home to try it. He loves

Mexican food.

Here it is. I added a few things to it that I had on hand.

Green Chili


4 Servings

Prep 5 min

Cook 30 min
Ingredients:
1 quart chicken broth
1-1/4 pounds skinless, boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
1/2 bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
One 15-ounce can small red beans, drained
1 cup jarred green salsa
Extra! Extra!Double this recipe and freeze some for later.
Directions:
In a deep skillet, bring the chicken broth and chicken breasts to a simmer over medium heat. Reduce the heat slightly and poach the chicken, turning occasionally, until just cooked through, about 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool.
Crumble the 4 handfuls of tortilla chips into a food processor and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.
In a large saucepan, heat the oil over medium heat and add the scallions, oregano and cumin; cook until the scallions are softened, about 2 minutes. Pour the remaining cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.
Puree the chips and broth in the food processor until smooth, then whisk the chip mixture into the bean mixture. Shred the chicken, add to the chili and cook over medium-low heat, stirring, until heated through. Serve with extra tortilla chips.

ps I added garlic, a little corn, and some roasted red peppers.

I don't have a food processor(Santa is bringing me one tho, hee hee) So I didn't puree the chips, it still tasted scrumdiliumpcious.