Southwestern Chicken Chili
Easy Baked Tortilla Chips
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 poblano peppers, seeded and chopped
- 1 Tbsp minced garlic
- 1 Tbsp ground cumin
- 1 (32-oz) carton chicken broth
- 2 (14.5 oz) cans cannellini beans, rinsed and drained
- 1 deli-roasted chicken, skin removed and meat shredded
- 1 (8-oz) carton sour cream
- ½ cup chopped fresh cilantro
- 2 limes, cut into wedges
Instructions
- Cook onion, peppers, garlic, and cumin in hot oil in a Dutch oven over medium heat until tender; add chicken broth and beans.
- Mash beans with a potato masher to thicken mixture; stir in salt, pepper, and chicken.
- Bring to a boil; reduce heat and simmer 5 minutes. Serve with sour cream, cilantro, and lime wedges.
Side Dish Ingredients
- 12 (6-inch) corn tortillas
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 350°F.
- Stack tortillas, and cut each into 8 wedges. Arrange wedges on 2 large baking sheets; sprinkle with salt. Bake 8 to 10 minutes or until crisp.
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