Lean 'n Green Chili

Submitted by: D'Lyn Biggs

8 (6-inch) corn tortillas, divided
2 tsp. vegetable oil, divided
1 c. chopped poblano chile peppers (1-2 medium) or green bell pepper
1/2 c. chopped onion
1 lb. boneless, skinless chicken breasts, cut into 3/4-inch pieces
1 tsp. ground cumin
1 garlic clove, pressed
2 cans (14 1/2 ounces each) 99% fat-free chicken broth
2 cans pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or 1 can (10 ounces) green chile enchilada sauce
2 Tbs. snipped fresh cilantro

Preheat oven to 400. Cut four of the tortillas into 1/2-inch strips and toss with 1 tsp. of the oil. Spread in a single layer on a cookie sheet and bake 10-12 minutes or until crisp, stirring once. Remove from oven.

Meanwhile, remove membranes and seeds from chile peppers and chop them. (Tonight I just used two small cans of green chilies.) Chop onion. Cut chicken into 3/4-inch pieces; toss with cumin. (Tonight I just used two roasted chickens from Wal-Mart, rather than cooking the chicken in cumin. I did mix the cumin with my onions and green chilies.)

Coarsely grate the remaining tortillas and set aside. Heat remaining 1 tsp. oil over medium-high heat. Add chicken (I skipped this step for the chicken tonight); cook and stir 5 minutes.

Remove chicken and add chili peppers, onion and garlic. Cook and stir 3 minutes. Put chicken, chili mixture, broth, beans, salsa and grated tortillas in a crock pot. Cook on low several hours. Snip cilantro and stir into chili. Serve chili topped with baked tortilla strips.

Yields 6 servings at about 1 1/4 cups each. Calories 260, Total Fat 3.5 g, Cholesterol 45 mg, Carbs 32 g, Protein 25 g, Sodium 850 mg, Fiber 5 g.

Weight Watchers: 5 pts.