Ingredients
| 2 |
tblsp canola oil |
| 6 |
oz. chicken breast, boneless, skinless |
| 1 |
onion, yellow |
| 5 |
cloves garlic |
| 1 |
jalapeno pepper |
| 2 |
tblsp cumin, ground |
| 1 |
tblsp coriander, ground |
| 1 |
c. salsa, tomatillo |
| 4 |
c. chicken broth |
| 15 |
oz. cannellini beans |
| 1 |
c. cilantro, chopped |
| 1 |
tbsp. lime juice |
Directions
- Heat a med. soup pot over med-high heat with oil. Add chicken to hot oil and season with salt and pepper. Cook 2-3 minutes, stirring frequently.
- Add onion, garlic, jalapeno, cumin, and coriander and cook 3-4 mins., continuing to stir.
- Add tomatillo salsa and chicken stock. Bring to simmer.
- Add half the beans. Mash the other half of the beans with a fork and add to chili.
- Simmer for 10 mins. Remove from head and add cilantro and lime juice. Serve with corn chips if desired and a little monterey jack cheese.
Categories
Main Dish
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