What’s for Dinner?
Southwestern spice heats up this chicken chili
-Julie Ryan Evans
When it’s chilly outside, the first thing I start thinking of for dinner is … chili, of course. This chicken-based version is a nice twist on the traditional, and it’s quick and easy to prepare.
I clipped the recipe years ago and have made repeatedly, but have no idea from where I clipped it.
1 quart chicken broth
1 ¼ pounds boneless chicken breast halves
4 large handfuls tortilla chips, plus more for serving
2 tablespoons vegetable oil
½ bunch scallions, thinly sliced (about 1 cup)
2 teaspoons dried oregano
2 teaspoons ground cumin
1 15-ounce can small red beans, drained
1 cup jarred green salsa
1. 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.
2. Crumble the chips into a food process or and add 3 cups of the hot broth; let sit to soften. Reserve the remaining 1 cup broth.
3. 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.
4. 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 chips, cheese, sour cream, avocado and other assorted toppings.