Green and White Lightning Chunky Chicken Chili

Rachael Ray

• Ready In: 47 mins
• Serves: 4

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.