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This is in my family's "Top 10" list. Quick and easy and very good. I found it in the food column of my local paper (San Jose Mercury News) several years ago. Addendum: I couldn't find tomatillos in the grocery store when I wanted to make this recently. I substituted an equivalent sized bottle of "Salsa Verde" and got nearly the same results. Just look for one that the primary ingredient is tomatillos.
- 2 tablespoons olive oil
- 1 lb skinless chicken breast half, diced
- 3 shallots, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 1 (15 1/2 ounce) can tomatillos, drained and cut up
- 1 (15 1/2 ounce) can tomatoes
- 1 (10 ounce) can chicken broth
- 1 (6 ounce) candiced mild green chilies
- 1⁄2 teaspoon dried oregano, crumbled
- 1⁄2 teaspoon coriander seed, crushed
- 1⁄4 teaspoon ground cumin
- 2 (16 ounce) cans white kidney beans, drained
- 1 lime, juice of
- fresh ground pepper
- chopped red onion
- fresh cilantro
- avocado, sliced
- sour cream
- shredded monterey jack cheese
- lime wedge
- In a large saucepan, heat olive oil.
- Add chicken and cook, stirring often, just until beginning to brown.
- Remove with slotted spoon and set aside.
- Add shallots and garlic to pan and sauté until softened.
- Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
- Bring to boil, then immediately reduce heat and simmer about 20 minutes.
- Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
- Add lime juice and season to taste with salt and pepper.