White Bean Chicken Chili

This is another delicious recipe from Cate's Blog. Again, mine looks a little different, but at least this time, I cooked the beans correctly!  This was a very flavorful chili, not too spicy, just right. Great for cold fall and winter nights!  I'll definitely be making this again.

Ingredients

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

10 medium tomatillos, husks removed, rinsed, and chopped *I used 8 

3 jalapenos, stems removed, and chopped *I used 1 to be on the safe side for spiciness

1 tsp salt

pepper to to taste

1 1/2 tsp cumin

2 tsp dried oregano

1/2 tsp cayenne pepper

2 boneless skinless chicken breasts, cut into 1/2 inch cubes

1 1/2 cups chicken broth

3 cups cooked white beans, drained *I used 2 cans of white beans, drained

2 tbsp tomato paste

1/2 cup frozen corn

Directions

1. In a dutch oven, heat the oil over medium high heat.  Add the onion and garlic, cook for several minutes until the onions are soft.

2. Stir in the jalapenos and tomatillos, cook, stirring for 2 minutes.

3. Add the cubed chicken, salt, pepper, cumin, oregano, and cayenne pepper.  Stir well.

4. Stir in the broth and cook, stirring occasionally for about 5 minutes, or until chicken is no longer pink on the outside. 

5. Stir in the beans and tomato paste, turn down the heat slightly, and simmer partially covered for about 2o minutes.

6. Just before serving, stir in the frozen corn and heat for about 5 minutes.

7.  Serve with sour cream or sprinkle cheese on top.