Thursday, February 26, 2015

Green and White Chunky Chicken Chili

Green and White Chunky Chicken Chili
Cyndi Ingle

2 Tbs vegetable oil
6 6 oz. boneless skinless chicken breasts, cut into bite-size pieces
fresh ground black pepper
1 medium yellow onions, quartered and thinly sliced
5 garlic cloves, minced
1-2 jalapeno peppers, seeded and finely chopped
2 Tbsp ground cumin
1 Tbsp ground coriander
1 cup tomatillo salsa (mild or hot)
4 cups chicken stock
3 15 oz. can cannellini beans
2 -3 Tbs chopped fresh cilantro (optional)
2 -3 Tbs chopped fresh flat-leaf parsley
1 limes, juice of
shredded monterey jack cheese or shredded monterey jack pepper cheese

1. Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.

2. Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.

3. Add in the tomatillo salsa and chicken stock; bring to a simmer.

4. Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.

5. Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.

6. Serve each bowl of chili with a little shredded cheese on top if you like.

Author: Cyndi Ingle, adapted from a recipe by Rachael Ray

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