***Green Chili***
Nutrition Facts:
Serving Size = 1 cup
Calories = 118
Protein = 17.5g
Carbs = 9g
Fat = 4.9g
Ingredients:
48 oz Chicken Broth
1.5 lbs Boneless Skinless Chicken Breast
15 oz Can of Tomato Sauce
15 oz Can of Diced Tomatoes
8 oz hot Pueblo Chiles
10 oz mild Anaheim Chiles
1 Yellow Onion
1 Tbs Minced Garlic
1/4 C Flour
3 Tbs Olive Oil
Directions:
Place the chicken in a large pot of water and bring to a boil, when the chicken’s internal temperature reaches 165 degrees take it out of the water, let it cool and shred. Clean your green chile and pulse in a food processor until it resembles baby food. Dice the yellow onion and sautĆ© it in a large pot with the olive oil, when the onion becomes translucent take it out of the pot leaving the oil behind. Put 1/4 cup of flour into the olive oil and stir continuously, if clumps start to form add chicken broth to form a gravy like consistency. Whisk for a couple of minutes. Pour in the rest of your ingredients: tomato sauce, diced tomatoes, onion, garlic, green chile, shredded chicken, and the rest of the chicken broth. Stir together and let simmer until heated all the way through. š
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