Lean Green Chicken Chili

• 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

1. Preheat oven to 400u0b0F.
2. 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.
3. 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.
4. 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).
5. Toss chicken pieces with cumin.
6. Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
7. Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
8. Stir in chicken, broth, beans, salsa and grated tortillas.
9. Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
10. Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.

corn tortillas, vegetable oil, chicken breast, ground cumin, poblano pepper, onion, garlic, chicken broth, pinto beans, salsa verde, cilantro

Taken from www.food.com/recipe/lean-green-chicken-chili-205672 (may not work)