Green and White Lightning Chunky Chicken Chili

Name: Green and White Lightning Chunky Chicken Chili
Yield: 4 servings
Ingredients: 2 tablespoons vegetable or canola oil (2 turns of the pan); 6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces; Salt and freshly ground black pepper; 1 medium yellow onion, thinly sliced; 5 garlic cloves, finely chopped; 1 jalapeño pepper, seeded and finely chopped; 2 tablespoons ground cumin (2 palmfuls); 1 tablespoon ground coriander (a palmful); 1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle); 4 cups chicken stock or broth; 1 can (15-ounces) cannellini or Great Northern beans; 1 handful fresh cilantro, roughly chopped; 1 handful fresh flat-leaf parsley, roughly chopped; Juice of 1 lime; Shredded Monterey Jack or Pepper Jack cheese, for garnish; 1 individual lunch-box-size bag of corn chips, optional and not that dangerous

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

2 tablespoons vegetable or canola oil (2 turns of the pan)

6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces

Salt and freshly ground black pepper

1 medium yellow onion, thinly sliced

5 garlic cloves, finely chopped

1 jalapeño pepper, seeded and finely chopped

2 tablespoons ground cumin (2 palmfuls)

1 tablespoon ground coriander (a palmful)

1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)

4 cups chicken stock or broth

1 can (15-ounces) cannellini or Great Northern beans

1 handful fresh cilantro, roughly chopped

1 handful fresh flat-leaf parsley, roughly chopped

Juice of 1 lime

Shredded Monterey Jack or Pepper Jack cheese, for garnish

1 individual lunch-box-size bag of corn chips, optional and not that dangerous

Preparation

Step 1
Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili.This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.
Step 2
Serve each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them right in!

Rachael Ray's 30-Minute Get Real Meals

TagsChili Stew Soup/Stew Chicken Breast Chicken Poultry Cannellini Bean White Bean Bean and Legume Vegetable Jalapeño Chile Main Dinner Nut Free Gluten Free 30 Minutes or Less One-Pot Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes