From Leo Dominguez, executive chef at Lambeau Field.
2 pounds shredded chicken breast (see recipe)
2 green bell peppers
2 green Anaheim peppers
2 serrano peppers
1 pound fresh tomatillos
1 large yellow onion
1/2 cup chopped garlic
4 cups chicken stock
2 cups white beans (Great Northern)
1 cup sour cream
1/2 cup cilantro
Crispy tortilla strips (see recipe)
Salt (to taste)
For shredded chicken breast: In a large pot, fill half full of water. Add skinless, boneless chicken breast, 1 onion (rough chopped), and 5 cloves of peeled garlic. Bring to a boil and cook for about 20 to 30 minutes. Remove chicken and cool, shred with hands.
For crispy tortilla strips: Cut corn tortillas into thin strips. In 350 degree skillet, heat oil, add strips and fry for about 2 minutes. Remove from oil, place on paper towel and season with salt.
For chicken and white bean chili: In large skillet heat oil. Add all peppers, onions and tomatillos. Sautee until translucent. Add garlic and sauté for another 2 minutes. Deglaze with the chicken stock and simmer, for about 15 minutes, and let cool. Blend ingredients in and return to pan, on medium heat. Stir in sour cream and cilantro, add chicken and beans. Simmer for about 15 minutes. Ladle into soup bowl and top with a dollop of sour cream and crispy tortilla strips.