Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1 lb tomatillos, diced
- 1 can green chiles
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 can cannellini or black beans
- 4 cups chicken broth
- Olive oil for sautéing
Instructions
- Prepare the ingredients: Chop the onions, mince the garlic, and dice the tomatillos and chicken.
- Sauté aromatics: Heat olive oil in a large pot over medium heat, add onions, and cook until translucent. Stir in garlic and cook for another minute.
- Add chicken: Toss in the chicken, stirring until golden brown and cooked through (6-8 minutes).
- Incorporate tomatillos and chiles: Add tomatillos and green chiles, stir, and cook down for about 5 minutes.
- Add beans and broth: Stir in beans and pour enough chicken broth to reach desired consistency; simmer for 15-20 minutes.
- Finish with herbs and lime: Before serving, add cilantro and lime juice, adjusting seasoning with salt and pepper as needed.
- Serve: Ladle chili into bowls, adding toppings like avocado or tortilla chips if desired.
Notes
For a richer flavor, consider roasting tomatillos and chiles before adding to the pot. The chili can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free