During the one cold week in San Antonio, our family enjoyed a pot of Green Chile Chicken Chili. It is adapted from a Rachel Ray recipe...we love it and it is so easy! This recipe is made with chicken, but I have a similar recipe with ground turkey.
2-3 cooked chicken breasts shredded
1 large can green chiles
1 large jar of salsa verde or two small cans
1 onion diced
3-4 garlic cloves minced
Chicken Stock...I made my own for this, but you can use a box stock also.
2-3 celery stalks diced
1 can of white hominy rinsed and drained
1 can of Great Northern Beans rinsed and drained
1-2 handfuls of tortilla chips crushed
salt & pepper
2-3 green onions sliced
parsley...I prefer Italian parsley
Monterrey Jack cheese shredded
In a large dutch oven, coat the bottom with Olive Oil. Saute onion, garlic and celery with spices (not parsley) and salt and pepper until done. Add hominy and beans. Add chicken and chicken stock. Bring to a boil. Lower the heat and simmer. Add crushed tortilla chips to thicken to the consistency you like. Add green onion and parsley before serving. Top each bowl with sour cream and monterrey jack cheese. Yum-O!!!