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
2 garlic cloves, finely chopped
one jar green chili stew
olive oil, 1-2 tablespoons
avocado, cut into large chunks
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
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.