Salsa Verde Chicken Chili

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 -5 chicken breasts, thawed and diced
• olive oil
• 2 medium onions
• 2 garlic cloves (2 t. if using pre minced garlic)
• salt and pepper
• 1/2 tablespoon ground cumin
• 8 cups chicken broth
• 1 (16 ounce) jar salsa verde (pace)
• 1 fresh jalapeno pepper, seeded and chopped (use more or less depending on how hot you like it)
• 1 -2 orange bell pepper (any can be used, i prefer orange because the color looks nice)
• 2 -5 medium tomatillos (use more if you prefer a more chunky chili or a more mild flavor)
• 1 cup cilantro leaf, finely chopped
• 1 (15 ounce) can beans

Recipe

• 1 1. in frying pan fry the chicken with a little salt and pepper in the oil until cooked.
• 2 2. add a little oil to a large pot. saute the chopped onion and garlic seasoned with salt and pepper to taste. saute until onions are tender.
• 3 3. stir in chicken, broth, salsa and cumin. simmer for 1/2 hour.
• 4 4. add jalapeno(s), bell pepper(s) and tomatillos. simmer for 15 minutes.
• 5 5. add cilantro and beans, simmer for 15 - 30 minutes.
• 6 6. thicken if necessary, to thicken mix 1 t. corn starch with a little liquid from the chili. mix in with the chili. simmer another 10 - 15 minutes. repeat if necessary.
• 7 can be made in a crock pot if chicken is cooked ahead of time.