Categories: Chicken, Chili, Main Dish, Rachael Ray

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.

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