| Green Chili With Chicken December, 2002 Serves 4 / High in vitamin C, this warm, tasty, and easy-to-make dish is perfect for a potluck dinner or a large holiday gathering. If you prefer a vegetarian version, simply substitute tofu for the chicken. 1 pound skinless, boneless chicken breast halves, cubed 1 whole onion, minced 1 tablespoon olive oil 8 ounces roasted green chilies, fresh or canned, peeled and diced (or more to taste) 3 cups diced tomatoes 2 cloves garlic, minced 1 tablespoon cumin powder 1 teaspoon dried coriander leaves 2 cups chicken or vegetable broth Salt and pepper, to taste Sour cream and grated cheddar cheese, for garnish 1. In a large pot, sauté chicken and onions in olive oil until chicken is just barely cooked through. Add remaining ingredients and simmer for about 20 minutes on medium-high heat. Reduce heat to low and stew for another hour. Serve with a dollop of sour cream and grated cheese, if desired. Calories 247,Fat 7,Perfat 23,Cholesterol 63,Carbo 19,Protein 31 |