sgnewt says:
"Really good with corn chips and a great alternative to your typical chili recipe
you can also reduce the fat by using the low fat cheese.
We like to top it with sour cream and diced tomatoes."
-2 tbs veg oil
-6 60oz boneless, skinless chicken breasts, cut ito bite-sized pieces
-salt and pepper
-1 medium yellow onion, chopped
-5 garlic cloves, finely chopped
-1 jalapeno pepper, seeded and finely chopped
-2 tbs ground cumin
-1 tbs ground coriander
-1 cup tomatillo salsa (green salsa on Mexican foods aisle)
-4 cups chicken stock
-1 can cannellini or Great Northern beans, drained
-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
Heat a medium soup pot over medium-high heat with the veg 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, jalapeno, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salso 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 thicken the chili. Simmer for 10 minutes. Remove from heat and add the cilantro, parsley and lime juice.