1-1.5 lb chicken breast, cut into small bits
7 oz canned green chiles
14.5 oz diced tomoatoes with chiles (e.g. Ro-tel)
1 can chicken broth
14oz ~ (1 bottle) salsa verde (alternatively – you can use tomatillos, though that changes the end flavor)
1 can white beans
4 cloves of garlic
2 ears of corn
1 tsp+ coriander seed
1 tsp+ cumin
1 tsp+ oregano
1 tbsp sour cream (regular)
Note: on my first try, I made double the amounts above. It’s a good thing I like it because, doubled, this serves about 30 people.
1. Cut the chicken. Season it to your taste (I used salt, pepper, and cajun seasoning). Cook and set aside
2. Chop the onion and jalapeno (de-seed the jalapeno), dice the garlic
3. In a big pot (5qts+, 3qts is fine if making a standard batch as above), brown the onion, garlic, and jalapeno
4. Add the tomatoes, broth, green chiles, salsa verde, seasoning. Bring to a soft boil and then turn down to simmer. Let simmer for 5-10 mins.
5. While simmering, cut the kernels off the corn, set aside.
6. Add the chicken, beans, and corn. Season to taste. Squeeze 1/2 the lime in. Simmer 5-10 minutes.
7. Add the sour cream and squeeze the last 1/2 lime.
8. Let simmer for “a while”, season to taste
Serve with tortillas, sour cream (if you like), and cheese.
Total food cost: ~$15 (1/2 of that is the meat)
Serves: 10-ish. Verrrry affordable.
Review: 4/5. Excellent! It’s only moderately spicy; keep the jalapeno seeds and add a dash of cayenne if you want to make this actually spicy. This soup/stew/chili is sort of the companion piece to my Garlic Stew (with Other Bits), in the meat + bean + verde semi-spicy things category, and it’s just as delightful. The flavor is wholly different from the GSwOB – much lighter, with an electric zing rather than the heavy, round, wallop in the beef stew. I found it delicious and plan on having it many more times. Which I have to because, see note above.
A standard serving size should run you ~260-300 calories, not including the tortilla(s), extra sour cream, or cheese you may add.