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Chicken Tomatillo Chili

Source of Recipe


Country Living Magazine, January 2001 / Tweaked to perfection by moi!



List of Ingredients



• 6-8 large fresh tomatillos, husked remove, cored & quartered
  
• 1 jalapeno, seeded with veins removed
  
• 2 T canola oil
  
• 2# skinless chicken thighs or breast, cut into bite size pieces
  
• 1 medium onion, chopped
  
• 3 cloves garlic, minced
  
• 2 4oz. cans green chilis
  
• 2 t ground cumin
  
• 1 t ground corriander
  
• 2 14oz. cans chicken broth
  
• 1/2 C chopped cilantro (opt)
  
• 1 t sea salt
  
• 1 can white beans
  






Instructions



1. Add oil to pot. Over medium heat, sautee chicken until no longer pink. About 3-4 minutes. Remove chicken from pot
   
   
2. Add more oil if desired, add onions and garlic, sautee until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and corriander.
   
   
3. Make flavor paste: In a food processor: Combine tomatillos and jalapeno and blend until thick & smooth. May need to make 2 batches.
   
   
4. Add the flavor paste, green chilis, chicken broth to chicken.
   
   
5. Simmer for at least 45 minutes or until desire thickness is achieved. Stir in cilantro before serving.
   
   
6. Serve with warm rolled flour tortillas or crispy chips.
   
   






Final Comments


Enjoy!