Here’s my take on a green chili recipe using chicken breasts.
- 1 to 1.5 pounds of chicken breast, cut into about 1/3 to 1/2 inch cubes or thin slices works too. My grandmother made this with pork, was good but my wife and kids prefer chicken.
- 3 pablano peppers cut into thin slices or diced
- 1 medium-large white onion (i’ve used purple too just as tasty)
- 1 large bell pepper sliced thin or diced
- 1 red bell pepper sliced thin or diced ( i add this for color)
- 3 small cans of diced green chilis ( i use old elpaso )
- 2 packs of Lipton’s Onion / Mushroom soup mix
- 1 pack of Mrs Grass Extra Noodles dry soup packet. If you can’t find this Lipton’s extra noodle is ok too.
- 2 tablespoons of corn starch for thickening.
- 5 Cups cooked spanish rice, whichever kind you like or make yourself.
- 32oz or beef broth (yes beef)
- 3 or 4 cloves of garlic (i like it, it’s not needed though.)
Brown the chicken in a big pot. When the chicken is nearly cooked through added all the vegetables together including the canned green chilis and if you chose to use garlic into the pot with the chicken. Stir it around for about 2 or 3 minutes. Then pour the entire 32 oz of beef broth over the chicken and vegetables.
Next add the packs of Lipton’s Onion soup mix and stir.
Next add the packs of Mrs Grass extra noodle chicken soup.
Bring to a low boil. Then mix together the corn starch and a bit of water (I’m sure you know how to do thickening right?) I don’t make it too thick.
After you’ve thickened it, it’s ready to go. I serve it over the spanish rice and serve with roasted corn on the cob. I’ve never made more than this, but I’m sure this could easily be doubled. This feeds 6 people relatively well.
If you make it let me know with a comment. 
