I think that this recipe for green tortilla chicken chili is really fun for the whole family to eat together. That’s because you use tortilla chips to thicken the chili, and then you can put a bowl of tortilla chips on the table for everybody to use as spoons in their chili. On top of that, this recipe is really, really tasty. If you buy a roasted chicken off the shelf at the grocery store, it also makes it pretty quick to prepare. So as far as being a good meal for a busy family, this recipe is an all-round winner.
1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
2 to 3 garlic cloves, chopped
1 jalapeno, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 16-ounce jar tomatillo salsa
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes
Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeno until soft, about 4 minutes.
Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.
Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor. Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.
Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.