After trippin’ out on turkey and hammin’ it up on spiral sliced ham, grab a store bought roasted chicken and create a heart-warming chili that is sure to please.

This is all you need!!!!!

Eddie’s Green Chicken Chili Chowder

Ingredients:

1 store bought roasted chicken, pulled

6 roasted tomatillos

1 bag Frontera green chili salsa

2 cans hatch green enchilada sauce

2 small cans chopped hatch green chilis

1 can pinto beans, drained

1 can white corn, drained

1 box chicken stock (not broth)

1 chopped onion

1 jalapeno, seeded and chopped

2 tablespoons lime juice

1 bunch cilantro chopped

2 tablespoons cumin

1 tablespoon chipolte chili powder

1 tablespoon chili powder

1/2 teaspoon red pepper flakes

1 teaspoon oregano

3 cups small creamer potatoes, whole

2 tablespoons butter

Technique:

Shuck tomatillos and wash the stickiness off. In a 450 oven roast whole tomatillos for 15 minutes. Let cool.  Pull the chicken and shred.  Chop the onion. Seed, de-vein, and dice the jalapeno. In a 5 quart pot, melt butter. Saute the onion, corn, and jalapeno until softened.  Season with salt and pepper to taste. Add the green chilis to the hottub. Now the party can start! Add the pulled chickn and roasted tomatillos. Cook for 2 minutes. Add the beans. add the dry seasonings. Add the lime juice and the chicken stock. Add the green salsa and the green enchilada sauce. Add the potatoes and simmer for 45 minutes. Finally add the cilantro and serve.

Roasted Chicken Green Chili Chowder