New Mexico Green Chili

[Jensen]

New Mexico Green Chili

• 2 tsp vegetable oil
  
• 1 small onion, finely diced
  
• 3 cloves garlic, minced
  
• 1 tsp chili powder (see Note 1)
  
• 1 tsp cumin seed, toasted and crushed (see Note 2)
  
• 8 Anaheim peppers, roasted, peeled, seeded, and chopped
  
• 1 chicken breast, minced (see Note 3)
  
• 2 c low-sodium chicken broth
  

Notes:

1. I just added this for colour and a little oomph. I usually buy California chili powder and New Mexico chili powder from the Hispanic foods aisle and then blend them at home.

2. Feel free to substitute ground cumin for this. I happen to be out of it at the moment so I toasted 1 tsp of seeds in a frying pan and then crushed them with the back of a spoon.

3. Again, this is a case of using what’s on hand. Feel free to substitute 6 oz. of ground chicken if you like.

Directions:

1. Heat oil over medium heat. Add onions and garlic and reduce heat to medium-low. Sweat the onion mixture until the onions are translucent and soft but not brown.

2. Stir in the spices. Then add the peppers. Stir until well mixed. Add the chicken and stir.

3. Add chicken broth and bring mixture to a good simmer.

4. Reduce heat, cover, and let simmer for 30 minutes (or until you're ready to eat).

Keywords: Soup, Easy, American

( RG1184 )