Chicken Tomatillo Chili
By fitmom
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Ingredients
- 1 can(s) (11-ounce) tomatillos (or 7 or 8 fresh tomatillos husks removed), quartered
- 1 jalapeño pepper, halved and seeded
- 2 tablespoon(s) vegetable oil
- 2 pound(s) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium (about 1 cup) onion, chopped
- 3 clove(s) garlic, minced
- 2 can(s) (4 1/2-ounce) diced green chiles
- 2 teaspoon(s) ground cumin
- 1 teaspoon(s) ground coriander
- 2 can(s) (14 1/2-ounce) low-sodium chicken broth
- 1/2 cup(s) chopped fresh cilantro
- 1 teaspoon(s) salt
- Tortilla chips or strips (optional)
Details
Servings 6
Preparation time 20mins
Cooking time 70mins
Preparation
Step 1
Make the flavor paste by combining tomatillos and jalapeño in blender or food processor. Blend until thick and smooth -- about 1 minute. Set aside.
Brown the chicken. Add onion to Dutch oven and sauté until translucent -- about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and flavor paste. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.
Stir in cilantro and salt prior to serving. Serve hot with tortilla chips, if desired.
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