Description
this makes about a gallon and it freezes well
Ingredients
Scale
- 1.5 to 2 lbs (680 to 907 g)of skinless chicken breasts
- 1.5 lbs (680 g) of boneless chicken thighs or the equivalent
- 2 medium onions, chopped
- 2 stalks of celery, chopped
- 1 to 2 serranos, minced (jalapenos can be used instead)
- 2 large green chilies, roasted, peeled deseeded and chopped (4 oz or 113 g canned whole roasted green chilies can be substituted for green chilies)
- 1 large poblano, roasted, peeled and deseeded and chopped
- 3 to 4 garlic gloves, peeled and chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of dried thyme or 1 tablespoon of fresh
- 1 teaspoon of dried Mexican oregano
- 1 Bay leaf
- 1 1/2 lbs (680 g) of tomatillos, peeled and pureed chunky
- 4 cups (1 L) of chicken broth
- 1 can of (15.5 oz or 439 g) cannellini or great northern white beans
- 1/4 cup of chopped fresh cilantro
- 1 teaspoon of salt or to taste
- Pepper to taste
- Serve with cooked basmati rice or brown rice (optional)
- garnish with chopped avocado, monterey jack cheese or queso blanco
Instructions
- Salt and pepper the chicken. Heat a dutch oven or 5 1/2 quart wide soup pot on medium high heat. Add 1 or more tablespoons of olive oil and brown the chicken on both sides but not cooked through. (Cook them in whole pieces, they will be chopped up and finish cooking in the chili later). Place the chicken on a plate and set aside to cool.
- Saute onions and celery in the same pot the chicken was browned in until just starting to soften. Add the chilies, garlic, oregano, bay leaf, cumin, and dried thyme (if using fresh thyme add with chicken) and saute for 2 more minutes. Add the tomatillo puree and saute until heated through and just starting to cook. Add the chicken stock and bring to a simmer.
- Chop or shred the chicken and add it to the chili. Rinse the beans well and add them. Simmer for 15 to 20 minutes. Add cilantro. If too thick add more broth or water. Taste for seasoning with salt and pepper.
- Serve hot with garnishes of choice.
- Enjoy!
Notes
-This can easily be a vegetarian chili by adding an extra can of beans (I think black beans and/or pinto beans would work well in this but that goes against the white/green concept) and using vegetable broth.
-A food processor is handy for this recipe and makes putting this chili together go quickly.
-A whole, cooked 3 to 4 lb. chicken can be used instead of the chicken listed above. Nice and easy is to buy a precooked or make extra roasted chicken from the night before. Let’s make life easy and delicious.
-I like rice and beans with my chili which goes against chili tradition. The rice is definitely optional but delicious.
- Prep Time: 15 mins
- Cook Time: 40 mins