Lean Green Chicken Chili - cooking recipe

Ingredients

8 (6 inch) corn tortillas, divided
2 teaspoons vegetable oil, divided
1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
1 teaspoon ground cumin
1 cup chopped poblano pepper (1-2 medium)
1/2 cup chopped onion
1 garlic clove, finely minced
2 (14 ounce) cans reduced-fat chicken broth
2 (15 ounce) cans pinto beans, drained and rinsed
1 cups salsa verde (green salsa) or (10 ounce) can green enchilada sauce
2 tablespoons minced cilantro

Preparation

Preheat oven to 400\u00b0F.
Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
Toss chicken pieces with cumin.
Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
Stir in chicken, broth, beans, salsa and grated tortillas.
Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.