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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A very delicious variation on the classic red chili. Ingredients:
2 lbs chicken breasts, cut into bite sized pieces |
2 (16 ounce) cans small white beans |
3 garlic cloves |
4 tomatillos, chopped up into pea sized pieces |
1/2 cup onion, chopped |
1 (4 ounce) can chopped green chilies (fire roasted are good.) |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
16 ounces frozen white corn |
2 cups chicken broth |
1 lime |
fresh cilantro (chopped) |
grated monterey jack cheese |
tortilla chips |
extra lime wedge |
Directions:
1. Sauté chicken in onion and garlic until cooked.
2. Add rest of ingredients except toppings, corn and whole lime.
3. Simmer for 20 minutes.
4. Add lime juice and corn, simmer for about five more minutes.
5. Put cheese in the bottom of the bowl, serve chili with cilantro, lime and tortilla chips crumbled on top.
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