Green Chicken Chili
Serves 6 to 8
Here is what you need:
1 pound ground chicken
2 cooked chicken breast, shredded
1 large onion, diced
2 to 3 cloves garlic, pressed or minced
1 jalapeno finely chopped (seeded if you want less heat)
4 cups low sodium chicken broth
2 cans cannellini beans, rinsed and drained
½ cup half and half
1 cup salsa verde
1 tsp ground cumin
1 tsp ground coriander
Kosher salt and fresh cracked black pepper
Olive oil
For serving choose what you like: sour cream, shredded cheese, chopped fresh cilantro, tortilla chips and chopped scallions.
Here is what you need to do:
In a large pot or Dutch oven over medium-high heat add a TBS of oil then brown the ground chicken, breaking it up as you go. Season with a little salt and pepper while it’s cooking. Remove from pot and set aside.
To that same pot, lower the heat to medium warm another TBS of oil and add the onions and jalapeno. Cook and stir often until the onions soften. Add in the garlic, cumin and coriander and stir for a minute.
Next add the chicken broth, shredded chicken, salsa verde, ground cooked chicken and some salt and pepper. Bring to a boil then reduce to a simmer, scraping up any brown bits on the bottom of the pot with a wooden spoon. Let simmer for an hour, stirring every now and then.
Add in the beans and half and half and simmer for another 30 minutes.
Serve it up in a bowl with the toppings you like. Let’s Eat!!