1
can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
1
package (1.25 oz) chili seasoning mix
1
oz bittersweet baking chocolate, grated
1/8
teaspoon ground cinnamon
2
cups shredded cooked chicken
Tortilla chips, if desired
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Steps
1
In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender.
2
Add remaining ingredients except chicken and green onions; heat to boiling, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes to blend flavors.
3
Stir in chicken; cook 2 to 3 minutes or until chicken is hot. Top each serving with green onions.
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To make taco or enchilada filling, reduce broth to 1 cup. Spoon chicken mixture into tortillas.
Top with shredded pepper Jack cheese for a richer chili.
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