Chicken Tomatillo Chili
Ready In: 1 hr 15 mins
Serves: 4-6
Ingredients
- 2 tablespoons canola oil
- 2 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces
- 1 teaspoon sea salt
- 6 -8 large fresh tomatillos, husked remove, cored & quartered or 1 lb fresh tomatillo
- 1 large jalapeno, I use serano chili
- 2 (4 ounce) cans green chilies
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 (14 ounce) cans chicken broth
- 1 (12 ounce) can northern white beans, drained, rinsed
- 1⁄2 cup 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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