1 bunch fresh chives, cut into medium strips
1 red onion, cut into medium strips
1 green bell pepper, cut into medium strips
1 yellow onion, cut into small strips
1 1/2 cups whole peeled tomatoes
1/2 cup sour cream
Part out chicken strips and set aside. In a large bowl, mix chopped chives, onion, green pepper and yellow onion. Melt butter in large skillet over medium heat. Season chicken strips with salt, cinnamon and pepper. Cook until they are pink; drain on paper towels.
In medium saucepan, combine tomatillos, sour cream, tomato juice and green pepper. Warm mixture over medium heat, then add chicken strips and cook until heated through.