Chicken Tomatillo Chili

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 2 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces
• 1 teaspoon sea salt
• 6 -8 large fresh tomatillos, husked remove, cored & quartered or 1 lb fresh tomatillo
• 1 large jalapeno, i use serano chili
• 2 (4 ounce) cans green chilies
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 (14 ounce) cans chicken broth
• 1 (12 ounce) can northern beans, drained, rinsed
• 1/2 cup fresh cilantro, chopped
• sharp cheddar cheese, shredded for topping (optional)

Recipe

• 1 add oil to pot. over medium heat, sauté chicken, season with salt, cook until no longer pink. about 3-4 minutes. remove chicken from pot, set aside.
• 2 in the mean time, in a food processor, make a flavor paste. combine tomatillos, green chilies and jalapeño and blend until thick & smooth. may need to make 2 batches.
• 3 add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. careful not to burn the garlic. add chicken back to pot. add cumin and coriander. stir.
• 4 add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
• 5 simmer for at least 45 minutes or until desired thickness is achieved. i prefer to simmer longer, for up to 2 hours.
• 6 top with cilantro at serving.
• 7 serve with warm torn flour tortillas or crispy tortilla chips.