Lean 'N Green Chili Recipe

8

Ingredients

8 (6") corn tortillas
2 tsp. vegetable oil
1 C. pepper, chopped
1/2 C. onion, chopped
1 # chicken, chopped
2 cans (15 oz each) pinto beans, drained & rinsed
10 oz. can green chile enchilada sauce
2 T. snipped cilantro
1/2 tsp. ground cumin
1 garlic clove, pressed
2 cans chicken broth

Preparation

Step 1

1. Preheat oven to 400 degrees. Cut four tortillas in half and stack on top of another. Cut tortillas into 1/2" strips. Place in batter bowl & toss iwth 1 tsp. oil. Spread on bar pan and bake 10-12 mins; stirring once.

2. Chop pepper & onion. Toss chicken with cumin. Grate remaining 4 tortillas with cheese grater.

3. Heat 1 tsp. oil; add chicken. Cook 5 min. Remove from pan; add pepper, onion, and garlic. Cook 3 min. Stir in chicken, broth, beans, salsa, and grated tortillas. Bring to boil. Reduce heat, simmer uncovered 15 min.

4. Stir in cilantro. Ladle soup into bowls and top with baked tortilla strips.