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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is from the Rachael Ray Show. I am making this tonight for a quick, easy dinner! Will post pictures ASAP! Would be great with a green salad for a figure friendly meal-maybe even a twist on the traditional taco salad?? Ingredients:
1 rotisserie-cooked chicken, stripped and shredded or 1 -1 1/2 lb leftover roast cooked turkey, shredded |
3 tablespoons extra virgin olive oil (evoo) |
1 large onion, chopped |
2 -3 garlic cloves, chopped |
1 jalapeno, seeded and chopped |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1 (16 ounce) jar tomatillo salsa |
12 ounces beer, any brand you like (approx size) |
1 quart chicken stock |
4 cups tortilla chips, divided (should be approx.4 handfuls) |
1/4 cup fresh cilantro leaves, to taste (recipe calls for 1 handful) |
2 limes, juice of |
Directions:
1. Heat oil over medium-high in a heavy pot.
2. Add onions, garlic, and jalapeño until soft, approximately 4 minutes.
3. Toss in chili powder and cumin, and cook for another minute.
4. Stir in the tomatillo salsa, beer and stock.
5. Bring to a boil(bubbling) then add the chicken or turkey.
6. Simmer for 10-15 minutes.
7. While that cooks, grind up 2 handfuls of the chips and the cilantro leaves in your food processor, or chop leaves and crush chips with flat of knife if not available.
8. Stir into the chili and continue to cook until it thickens, about 8-10 minutes.
9. Remove from heat, add lime juice and spoon into bowls, serve with a side of chips or fresh tortillas.
10. Garnish with sour cream and shredded cheese, if desired.
11. Enjoy!;).
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