Ingredients

2 whole chicken breasts, halved

2 onions

3/4 tsp cumin, divided

2 cloves garlic, divided

1 tbsp butter

1 green bell pepper, chopped

jalapeno to taste

1 large tin tomatoes, drained

1 tsp chili powder

1/2 small tin green chilies

1/4 cup chicken stock, reserved

12oz (338g) cheddar cheese, grated

1/2 cup sour cream

Fried tortilla strips, chips or Mexitin rice

Method

In a medium-sized saucepan, cover chicken with water.

Add 1 quartered onion, 1/2 tsp cumin and 1 clove garlic

Simmer until tender.

Cool in stock; reserve 1/4 cup stock.

Remove bones and tear chicken into bite-sized pieces.

Set aside.

In butter, saute 1 chopped onion, 1 clove chopped garlic, green pepper, poblano pepper and jalapenos.

Add tomatoes, chili powder, 1/4 tsp cumin, green chilies, stock, cheese and chicken.

Simmer, stirring constantly.

When heated through, turn off heat and stir in sour cream.

Serve over strips, chips or rice.

Cooks Comments and Tips

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