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Chicken Tomatillo Chili




Source of Recipe


country living






Recipe Introduction


If you would like to make your own tortilla chips, simply spray either flour or corn tortillas with vegetable-oil cooking spray, cut into strips or wedges, and bake on a nonstick baking sheet at 400 degrees F for 5 to 7 minutes.





List of Ingredients



• 1 11- ounce can or 7 or 8 fresh tomatillos husks removed and quartered
  
• 1 jalapeño pepper , halved and seeded
  
• 2 tablespoons vegetable oil
  
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  
• 1 medium onion, chopped (about 1 cup)
  
• 3 cloves garlic, minced
  
• 2 4 1/2- ounce cans diced green chiles
  
• 2 teaspoons ground cumin
  
• 1 teaspoon ground coriander
  
• 2 14 1/2- ounce cans low-sodium chicken broth
  
• ½ cup chopped fresh cilantro
  
• 1 teaspoon salt
  
• Tortilla chips or strips (optional)
  






Instructions



1. Make the flavor paste: Combine tomatillos and jalapeno in blender or food processor. Blend until thick and smooth -- about 1 minute. Set aside.
   
2. Brown the chicken: In a large Dutch oven, add oil and heat over medium- high heat. Once oil is hot, add the chicken and cook until brown -- 3 to 4 minutes. Remove and set aside.
   
3. Make the chili: Add onion to Dutch oven and sauté until translucent -- about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and flavor paste. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.
   
4. To serve: Stir in cilantro and salt. Serve hot with tortilla chips, if desired.
   






Final Comments


makes 6 one-cup servings