CHICKEN CHILI VERDE
The addition of tomatillos and a hefty amount of cumin turn this recipe into a real stand-out!
Provided by Tamra Miller
Categories Other Soups
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Clean and deseed all the peppers ( when I do the jalapenos I use a spoon to make sure I get all the seeds and the ribs,Or leave some ribs behind if you want more heat)
- 2. Chop the onion, tomatillos, and cilantro.
- 3. Cube the chicken into 1/2 inch cubes
- 4. Over a med high heat in a 2 -4 quart pot heat the oil. Add the chicken and sprinkle it with the taco seasoning and 1 TBSP of bullion. Cook just until a light brown color.
- 5. Add the remaining ingredients stirring to combine. Begin to add your water until you cover the vegetables.
- 6. Add garlic salt cumin and more bullion until you have your desired taste. Cover, reduce heat, and simmer until all contents are tender. Aprox. 30 - 40 mins
- 7. mix 1/2 cup of water to the cornstarch until smooth(no lumps)
- 8. While gently stirring, slowly add the cornstarch and water mixture to the simmering mixture. You want the sauce to be the consistency of a light gravy. If needed make more cornstarch water.
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