- 8 Anaheim chiles, roasted, about 1 1/2 pounds
- 1/4 cup oil
- 1 medium onion, chopped, 4 ounces
- 1 teaspoon cumin
- 1 1/2 pounds boneless chicken breast
- 2 cloves garlic, minced
- 5 cups chicken broth, 3 cans
- 2 14-1/2 ounce cans diced tomatoes
- 1 teaspoon oregano
- 2 jalapeños, sliced, optional
- Salt, to taste
- 1/4 cup heavy cream
- Optional garnishes: crumbled Mexican cheese, chopped onion, cilantro, salsa, sour cream
1. Peel, seed and chop the roasted chiles. Set aside.
2. Heat the oil in a large Dutch oven over medium heat.
3. Stir in the onions and cumin. Cook, stirring occasionally, until the onions are tender, about 10 minutes.
4. Meanwhile, cut the chicken into 1/2-inch cubes; transfer to the pot along with the garlic. Cook, stirring once or twice, just until the chicken is opaque.
5. Add the broth, tomatoes, oregano, jalapeños and reserved chiles. Increase heat to high; bring to a boil. Cover and simmer, stirring occasionally, about 50 minutes. Stir in the cream.
6. Serve with desired garnishes.
Original Recipe Source: genaw.com