1 quart chicken broth
1 1/2 lbs skinless chicken breast
4 large handfuls of tortilla chips, plus more for serving
2 tablespoons Salute Santé! grapeseed oil
1/2 bunch scallions, thinly sliced
2 teaspoons dried oregano
1 teaspoon ground cumin
1 15oz-can of beans
1 cup green salsa
In a deep skillet, bring chicken broth and chicken breasts to a simmer over medium heat. Reduce heat slightly and poach the chicken, turning occasionally, until cooked thoroughly, about 10 minutes.
Crush the 4 handfuls of tortilla chips in blender. Pour about a cup of warm chicken broth over crushed chips and let sit.
In a saucepan, heat grapeseed oil, and sauté scallions, oregano and cumin. Cook until scallions are soft, about 2 minutes. Pour the remaining broth into scallion mixture, then stir in the salsa and beans. Add crushed tortilla chip mixture. Shred chicken and cook over medium heat, stirring occasionally, until heated thoroughly.
Serve over rice with tortilla chips and sour cream.
Posted: 7/2/2009 12:55:34 PM