Ingredients

• 3 Tb olive oil
• 1 yellow onion, medium, finely chopped
• 1½ tsp ground cumin
• 2 lb chicken, ground
• 16 oz Salsa Verde, 1 jar
• 2 c chicken broth
• 1 green bell pepper, seeded and finally diced
• 4 oz can chopped green chilies
• 2 cloves garlic, large, finely chopped
• 1½ C baked tortilla chips, about 2 ounces
• ⅓ C cilantro, chopped
• 1 tsp salt
• ½ tsp pepper
• sour cream, for serving

Instructions

1. Warm the oil in a large skillet over medium high heat.
2. Add the onion and sauté until softened, about five minutes.
3. Add the cumin and cook for one minute more.
4. Add the chicken and cook, breaking it up with a fork, until browned, about 10 minutes.
5. Transfer the mixture to a slow cooker.
6. Add the salsa, broth, green pepper, chilies, and garlic and cook for three hours on high or for seven hours on low, then uncover and continue cooking for another hour.
7. Optionally, add 1 can of Rotel diced tomatoes and green chilies for a little bit of zip and/or some dried, ground peppers, ~ 1/2 tsp.
8. Add the tortilla chips and cook uncovered for 15 minutes more.
9. Stir in the cilantro, salt, and pepper and spoon into bowls, serve topped with sour cream if you’d like.