Using store-bought rotisserie chicken makes this supper quick and easy. I substituted one can of small white beans and a tub of cubed tofu, which I browned in a skillet, and found it tasted extremely similar.
Ingredients
1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
2 to 3 garlic cloves, chopped
1 jalapeño, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 16-ounce jar tomatillo salsa
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
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Yields: 6 servings
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Preparation
Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño until soft, about 4 minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor. Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.
Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.
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2 comments:
This was great! I can't wait to try making it. The tofu didn't seem necessary, but probably made it a more balanced meal.
So glad you enjoyed it. My goal is to get you to like more veggies, though, so this one didn't quite meet that goal : )
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