Chicken Tomatillo Chili

By fitmom

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)

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.