Crispy Corn Tortilla Strips With Chicken And Green Chili Recipe Video
Sara's take on chili is inspired and simple; sure to become a classic in your house.
Ingredients
2 lbs tomatillos
2 yellow onions, chopped
3 tbsp olive oil
1 green bell pepper, seeded and chopped
2 stalks celery, chopped
2 jalapeno peppers
4 garlic cloves, minced
1 tbsp ground cumin
2 tsp dried marjoram
4 cups chicken, shredded
6 cups chicken broth
4 1/2 oz roasted red chilies
2 bay leaves
15 oz can navy beans, rinsed and drained
15 oz can chickpeas, rinsed and drained
corn tortillas
fresh lime
salt
pepper
Directions
1. Remove the husk of the tomatillos and put them in a baking sheet to broil into the broiler until they just start to blister. This will help the skin to come out easily.
2. On the stovetop place a pan to saute the onions in olive oil. Cook the onions for 10 minutes and then add the bell pepper and celery and continue to cook for another 4-5 minutes. Add the jalapenos and garlic and cook for 2 more minutes. Now add the cumin and the marjoram to the pan and stir for few more times.
3. Mash the broiled tomatillos into a large bowl and then add this into the onions in the pan. Add the chicken into the sauce and pour the broth over it. Now put the roasted red chilies and bay leaves into the sauce. Pour the navy beans, chickpeas into the sauce and season it with salt and pepper. Bring this to a boil, reduce the heat and let it simmer for about an hour.
4. to prepare the crispy corn tortillas, cut them into 2 inch slices and spread them on a baking sheet. Brush them lightly with little bit of olive oil and sprinkle salt to season. Put the baking sheet into the oven at 400F for 10 minutes.
5. Serve the green chili soup on a large soup plate and sprinkle the crispy tortillas on top of the soup. Squeeze fresh lime juice into the soup, if you like it to be little tangy.
2. On the stovetop place a pan to saute the onions in olive oil. Cook the onions for 10 minutes and then add the bell pepper and celery and continue to cook for another 4-5 minutes. Add the jalapenos and garlic and cook for 2 more minutes. Now add the cumin and the marjoram to the pan and stir for few more times.
3. Mash the broiled tomatillos into a large bowl and then add this into the onions in the pan. Add the chicken into the sauce and pour the broth over it. Now put the roasted red chilies and bay leaves into the sauce. Pour the navy beans, chickpeas into the sauce and season it with salt and pepper. Bring this to a boil, reduce the heat and let it simmer for about an hour.
4. to prepare the crispy corn tortillas, cut them into 2 inch slices and spread them on a baking sheet. Brush them lightly with little bit of olive oil and sprinkle salt to season. Put the baking sheet into the oven at 400F for 10 minutes.
5. Serve the green chili soup on a large soup plate and sprinkle the crispy tortillas on top of the soup. Squeeze fresh lime juice into the soup, if you like it to be little tangy.
Editors Review
Looking for a simple yet impressive chicken dish, take a look at this mouth watering green chili and crispy corn tortilla strips recipe combined with chicken and tomatillos is definitely what you have been waiting for. This is something so simple and luscious that it is sure to become a classic in your house.Comments
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