Chile Time

Ingredients:
1 whole chicken cut into pieces
4 tbsp. olive oil
1 cup yellow onion, sliced
1/2 cup Just Plain Green Chile
1/2 cup red bell pepper, sliced (fresh red if available)
2 tbsp. garlic, minced
1 each jalapeno, minced
12 oz canned diced tomatoes, drained
2 quarts water (chicken broth or stock)
Salt to taste
Black pepper to taste
1 tsp. Ground cumin
1 pkg  Mexican Meat Seasoning
½ cup Masa or corn flour
1 cup cilantro, chopped (optional or see note beow))
(one corn tortilla per serving, sliced in thin strips and deep fried, as garnish)
Instructions: Put olive oil in a medium size pot, heat it up and add chicken. Brown chicken slightly. Then add onion, Just Plain Green Chile, bell peppers, and garlic and sauté for about a minute. Add diced tomatoes and water. Then bring mixture to a simmer. Add seasonings and cilantro. Then check for flavor; if you think you need more seasoning add some. Bring mixture to a boil and whisk in Masa or corn flour until slightly thickened. Simmer for 15 minutes or until chicken is completely cooked. Take out chicken pieces and take the meat off of the bone and add it back to the soup, discard the bones. Serve the soup hot with fried tortilla chips, avocado, and cheese of your liking.
Justin Hawman