Thursday, December 23, 2010

Green Chicken Chili with Truffle-oiled croutons

This is a quick and wonderful meal to use for leftover chicken or turkey, as well as a rotisserie chicken from the store.

cooked chicken or turkey, shredded or cubed
cooked bacon or speck, chopped
onion, chopped,
2 garlic cloves, finely chopped
one jar green chili stew
olive oil, 1-2 tablespoons

shredded cheese
sour cream
avocado, cut into large chunks

To prepare:
Sautee onion and garlic in olive oil in a large soup pan or stockpot.  Add chopped bacon and heat through.  Add chicken or turkey, then add green chili stew.  Heat approximately 15 minutes on medium heat.

In the meantime, prepare croutons.
Optional ingredients may be added as garnish just prior to serving.  Enjoy!

chicken, roasted in the slow-cooker (not recommended!)

speck, oven-cooked and chopped

onion and garlic sauteing in a stock pot

roasted chicken is chopped and added to pot

green chili stew is added to pot

add chicken broth to desired consistency

ingredients finish heating

 For croutons:
mix small amount truffle oil with grapeseed or other plain olive oil

use a pastry brush to add oil to surface of bread

"paint" the bread with the oil mixture, then cube the bread prior to sauteing in pan

add to sautee pan.  Cook on medium heat until croutons are toasted on all sides.  Turn frequently.

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