2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1 medium onion – thinly sliced
2 cloves garlic – chopped
2 cups chicken broth
1 1/2 cups NM Green Chile – chopped or sliced (fresh roasted and peeled, frozen or canned is great too)
1 small handful of baby whole tomatoes
1 can pinto beans
2 cups shredded rotiserrie chicken-store bought is great !
1 tablespoon cornstarch-optional
Shredded Cheddar Cheese
In medium saucepan, heat olive oil.
Saute onion and garlic until sweated and soft.
Add green chile and saute for a minute or two to blend the flavors.
Add broth, and pinto beans and shredded chicken. Lower the flame, and cook 45 minutes.
Wrap tortillas in foil and place in hot oven to warm.
If you would like your chile sauce thicker, mix a tablespoon of cornstarch with a few tablespoons of broth until smooth.
Stir into to pot and cook another 5-10 minutes.
Before serving put grated cheddar cheese in bottom of individual bowls and ladle chile over the top of the cheese. Garnish with cilantro and a dollop of sour cream.
Serve with warm tortillas.