This chili will warm you up as much as a bowl of red chili. It is a little big lighter, but still very hearty and filling. I like to make a pot at the beginning of the week and then have it for lunch for the rest of the week.
9 Servings
Ingredients
2 tablespoons vegetable oil
1 pound diced chicken(used BLSL breast)
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 large jar of salsa verde(I used the safeway brand)
1 (16 ounce) can diced tomatoes or Rotel(which I used)
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
2 (15 ounce) can white beans, drained & rinsed
1 (10 ounce) bag frozen corn
salt to taste
ground black pepper to taste
Directions:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer until chicken is cooked. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips
Nutritional Information(per serving):
Calories: 222 Total Fat: 6.1g Cholesterol: 40mg
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