Chicken Tortilla Stew
3 tablespoons vegetable oil
2 large onions, chopped
8 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tablespoon ground coriander
1/2 tablespoon ground cumin
Salt and freshly ground black pepper
1 jar (16-ounce) good quality roasted tomatillo salsa
2 quarts chicken stock
2 cans white beans, rinsed and drained
1 13.5-ounce bag white corn tortilla chips
1 rotisserie chicken, skin removed, meat removed from bones and chopped
1 bunch of cilantro, chopped
Juice of 2 limes
Monterey Jack cheese
Corn tortilla chips (I like blue)
Place a large pot over medium heat and add vegetable oil. Add the onions, garlic and jalapeno, and season with coriander, cumin, salt and pepper. Cook until softened, about 8-10 minutes.
Add the tomatillo salsa, chicken stock and white beans to the pot and bring to a low boil. While the mixture is coming to a boil, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin. You should have about 2 cups of ground chips. Add the ground chips to the pot and cook for 10 minutes.
When ready to serve, add the chopped chicken to the pot along with 1/2 cup chopped cilantro and lime juice and cook 2-3 more minutes, until the chicken is heated through.
To serve, ladle the tortilla chicken stew into a bowl and garnish with sour cream, Monterey jack cheese, tortilla chips and cilantro.
Recipe slightly adapted from Rachel Ray