Quantities Ingredients
3
|
Boneless chicken breasts
|
4 Tbsp.
|
Butter
|
1
|
Onion, chopped
|
3
|
Celery ribs, veined and chopped
|
6
|
Garlic cloves, minced
|
4
|
Carrots, chopped
|
6
|
Tomatillos, washed and chopped
|
2
|
Potatoes, unpeeled, scrubbed, and chopped
|
Corn, fresh, frozen, or canned
| |
1 large can
|
Chicken stock
|
1 can
|
Tomatoes, peeled or stewed, or fresh chopped tomatoes (optional)
|
3 - 4 cans
|
Beans (dark kidney, black, pinto, white)
|
| 1 can | Ortega chiles, or fresh chiles, finely chopped |
| Salt and pepper | |
| Garnishes: | |
| Sour cream |
|
| Cheddar cheese, grated |
|
| Tortilla chips |
|
| Salsa | |
| Guacamole | |
| Cilantro |
Preparation Procedures:
1. Rinse chicken breasts, removing fat. Saute until cooked lightly through, about 10 minutes. Set aside and chop into bite-sized pieces when cooled.
2. Saute onion, celery, and garlic until tender. Add carrots, tomatillos, potatoes, and chicken stock. Bring to a light boil, then reduce heat to a simmer. Add corn, tomatoes, beans, and chiles, and stir well. Add chicken pieces.
3. Simmer, stirring occasionally, for 30 minutes. Add liquid as needed. Season to taste with salt and pepper. Serve and garnish in bowls.