Green Chicken Chili

Summary

Yield
Servings
SourceAmanda Hopper
Prep time
1 hour
Cooking time
30 minutes
Total time
1 hour, 30 minutes

Description

Green Chicken Chili imported from Recipe Import

Ingredients

1 t
cumin
2 T
olive oil
4
chiles
1
bay leaves
1⁄4 bn
thyme
7 clv
garlic
2
yellow onion
1
chicken
1 t
coriander
1 t
oregano
1 c
tortilla chips
1⁄2 bn
cilantro

Instructions

Rinse the chicken with cold water.

Put the chicken, 1 onion chopped in half, in a stock pot and cover with enough cold water to just cover the chicken. Toss in 3 cloves of garlic, and the thyme. Allow the mixture to slowly come to a boil over medium heat.

Skim the foam off the top and reduce the heat. Simmer for 1 hour, uncovered. Add water if necessary to keep the chicken covered.

Remove the chicken to the cutting board. Strain out the vegetables and herbs, reserving the broth.
When chicken is cool, shred for soup.

Seed, core and chop the poblano peppers.

Heat the oil in a saucepan over medium heat. Add the 1 chopped onion, 4 cloved of minced garlic, and cook for 5 minutes. Add cumin, coriander, and oregano and cook for 1 minute. Stir in ground tortillas. Pour in reserved chicken broth and season with salt and pepper to taste. Cook for 20 minutes.

Add shredded chicken, chilies, and cilantro and cook 5 more minutes.

To serve: Laddle the soup into bowls, top with jack cheese, and a wedge of lime.

Notes

Imported from RecipeML file