White Bean Chicken Chili
We were at a friend’s house for dinner a few weeks ago and they served us this fantastic chili. We made it for the adults at my son’s birthday dinner. It is great to make ahead as the flavors just get better. It also freezes well.
White Bean Chicken Chili
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth (gluten and corn free)
1 jar Herdez Salsa Verde (or can tomatillos)
drained and chopped
1 (16 ounce) can diced
tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
seed
1/4 teaspoon ground cumin
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste
Directions:
Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Remove 1-2 cups of the broth add 1/4 cup of the beans and puree in the blender or with a hand blender (this step is optional, it just helps thicken the chili)
Add chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
