Tamale Chicken Chili

Tamale Chicken Chili

3 chicken breasts, diced and cooked

2 yellow onions, chopped

3 cloves minced garlic

8 cups chicken stock

3 tbs butter 

2/3 cup Masa Harina

2 cans chickpeas/garbanzo beans

Cumin

Salt

2 bay leaves

Chipotle Powder

5 Tomatillos, diced 

1 Hot Green Chili Pepper, seeded and chopped 

1 Jalapeño, seeded and chopped 

1/4 cup chopped cilantro

In a Dutch oven, sautéed in 2 tbs butter the onions, garlic, tomatillos, chili pepper and jalapeño. Once sautéed, add in 8 cups of chicken stock and diced chicken. Bring to a simmer.

Season mixture with salt, cumin and chipotle powder to taste (about 1/2 tsp salt, 1 tbs of cumin and 1/2 tsp of chipotle powder to start).

In a separate pan, cook 1 tbs (give or take) butter and 2/3 cup of masa Harina for a minute or so. Then add in 2-4 ladles of broth until a nice roux has been made.

Add roux into soup, two bay leaves and 1/4 cup chopped cilantro. Simmer for an hour.

Serve with quesadilla points, sour cream, shredded Monterey Jack cheese and chopped jalapeños.

Enjoy!