Shelly's Recipe

CHILI VERDE

Category: Chili

1 pkg frozen boneless, skinless chicken thighs
1/2 cup chopped green bell pepper
1/2 cup grated carrot
1 small onion, diced
1 can chopped green chilies
1 container sliced mushrooms
1 jar chipotle salsa
1 can green enchilada sauce
3 cans chicken broth
2 cans hominy, drained
2 cans garbanzo beans, drained
1/2 tsp cumin
1 tsp chili powder
1/2 tsp basil
2 tsp lime juice
1/4 cup fresh chopped cilantro
1 cup half-and-half

In a large skillet, saute chicken in olive oil and season as desired. When chicken is tender; add next 5 ingredients and cook until all is tender.

In a large stockpot, add remaining ingredients, except half and half, and cilantro; simmer.

When skillet mixture is ready, add to the stockpot. Add half-and-half while stirring vigorously. Turn down heat and simmer. After about 20 minutes, add the cilantro and simmer 5-10 minutes longer.

Serve with sour cream, shredded cheese and crumbled corn chips.