Chicken Tomatillo Chili
photo by Chicagoland Chef du Jour
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 29.58 ml canola oil
- 907.18 g boneless skinless chicken thighs, trimmed, cut into bite size pieces
- 4.92 ml sea salt
- 6-8 large fresh tomatillos, husked remove, cored & quartered or 453.59 g fresh tomatillo
- 1 large jalapeno, I use serano chili
- 2 (226.79 g) can green chilies
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 9.85 ml ground cumin
- 4.92 ml ground coriander
- 2 (793.78 g) can chicken broth
- 340.19 g can northern white beans, drained, rinsed
- 118.29 ml fresh cilantro, chopped
- sharp cheddar cheese, shredded for topping (optional)
directions
- 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.
- 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.
- 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.
- Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
- Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
- Top with cilantro at serving.
- Serve with warm torn flour tortillas or crispy tortilla chips.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.