Ingredients for Green And White Lightning Chunky Chicken Chili
- 1 tablespoon vegetable oil
- Boneless Skinless Chicken Breasts
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Yellow Onion
- Garlic Cloves
- Jalapeno Pepper
- Ground Cumin
- Ground Coriander
- 1 (15-ounce) jar tomatillo salsa
- 2 cups chicken broth
- Cannellini Beans
- Fresh Cilantro
- Fresh Flat Leaf Parsley
- Lime, Juice Of
- Monterey Jack Cheese
- Corn Chips
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How to Make Green And White Lightning Chunky Chicken Chili
- Heat 1 tablespoon of vegetable oil in a large soup pot over medium-high heat.
- Add 1.5 lbs of cubed chicken to the hot oil. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Cook for 2-3 minutes, stirring often, until chicken is lightly browned.
- Add 1 chopped medium onion, 2 minced garlic cloves, 1 seeded and minced jalapeno (optional), 1 teaspoon ground cumin, and 1/2 teaspoon ground coriander.
- Cook for 3-4 minutes, stirring frequently, until fragrant.
- Pour in 1 (15-ounce) jar of tomatillo salsa and 2 cups of chicken broth.
- Bring the mixture to a simmer.
- Add one (15-ounce can) of drained and rinsed pinto beans.
- Mash the remaining can of beans with a fork and stir them into the chili.
- Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- Remove the chili from the heat and stir in 1/4 cup chopped cilantro, 1/4 cup chopped parsley, and 2 tablespoons of lime juice.
- Serve each bowl of chili topped with shredded cheddar cheese and crushed tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
15g
Fat
11g
Carbs
12g
