Green and White Lightning Chunky Chicken Chili |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Rachael Ray Ingredients:
2 tablespoons vegetable oil |
6 (6 ounce) boneless skinless chicken breasts, cut into bite-size pieces |
salt |
fresh ground black pepper |
1 medium yellow onion, thinly sliced |
5 garlic cloves, minced |
1 jalapeno pepper, seeded and finely chopped |
2 tablespoons ground cumin |
1 tablespoon ground coriander |
1 cup tomatillo salsa (mild or hot) |
4 cups chicken broth |
1 (15 ounce) can cannellini beans or 1 (15 ounce) can great northern beans |
2 -3 tablespoons chopped fresh cilantro |
2 -3 tablespoons chopped fresh flat-leaf parsley |
1 lime, juice of |
shredded monterey jack cheese or shredded monterey jack pepper cheese |
corn chips |
Directions:
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 broth; 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; crush up some chips and stir.
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