Delish Dish: Green Tortilla Chili

Thanksgiving was four days ago–but is your fridge still full of turkey? This recipe, by Rachael Ray, is a fabulous way to use it up. My mom turned me on to it–she loves it so much she creates gift baskets full of the ingredients and the printed recipe. It’s easy, yummy, and chances are, you all ready have all the ingredients. I can’t think of a better meal on a cold day, the Sunday after Thanksgiving. Enjoy!

Serves 6

Ingredients:

• 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 jalapeño, 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

Directions:

• Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño 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.

Breezy Tip: Need more ideas on using up your turkey? Peruse Breezy Mama’s library of Delish Dish recipes–you can substitue shredded turkey in any of the recipes that call for shredded chicken.

*Click here to see original recipe on Rachael Ray’s site.

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