I haven’t made this one yet. I want to get it out of my email & I can’t pin it to Pinterest from my email.
CHICKEN TORTILLA CHILI
4 6-inch yellow corn tortillas
1 large onion
1 medium zucchini
1 tablespoon vegetable oil
¼ cup chopped fresh cilantro
4 garlic cloves, pressed
1 tablespoon ground cumin
3 cups chicken stock
2 14oz cans diced fire-roasted tomatoes, undrained
1 14oz can pinto beans, drained and rinsed
3 cups shredded rotisserie chicken
1 teaspoon salt
diced avocado, lime wedges, crumbled queso fresco, chopped fresh cilantro, tortilla chips
Stack the tortillas and cut into 1-inch pieces using the Chef’s Knife. Place the tortillas into a blender or food processor container. Cover and pulse into fine crumbs form. Set aside. Dice the onion and zucchini. Set the zucchini aside.
Place the oil and onion in the 4-Qt. Casserole. Cook and stir over medium heat 4-6 minutes or until the onion is tender. Add the cilantro, garlic pressed with the Garlic Press and cumin. Cook an additional 20-30 seconds or until fragrant. Stir in the tortilla crumbs, stock, tomatoes and beans. Bring to a gentle simmer, reduce the heat to medium-low and cook 15-20 minutes or until the chili is thickened, stirring frequently and scraping the bottom of the Casserole with the Slotted Spoon. Stir in the zucchini, chicken and salt. Cook 3-4 minutes or until the zucchini is tender and the chicken is hot. Serve with the toppings.