03: Southwest Chicken Chili

03: Southwest Chicken Chili

Give us 10 - Soups / Stew

Southwest Chicken Chili
Serves 6

1 tablespoon olive oil

1 1/2 cups diced onion

1 ½ cups diced tomatillos

4 cloves garlic, minced

2 cups diced fresh tomatoes

2 cups cooked shredded chicken

1 tablespoons ground cumin

1 teaspoons ground ancho chile pepper or mild chile pepper

3 cups chicken broth

2 (15 oz) cans pinto beans, undrained

Small bunch of cilantro

Fresh limes for squeezing into your chili

Salt and black pepper

Shredded Monterrey Jack Cheese, for topping

Sour cream, for topping

In a large pot heat the oil over medium high heat. Add the onion, a pinch of  salt and cook until translucent.  Add the tomatillos and cook for a few minutes. Next add the tomatoes and garlic cook for another few minutes.  Now pour in at least two cups of the broth, beans the cumin, ancho and chicken. Adjust the amount of liquid to your liking. Simmer until heated through about fifteen minutes. Adjust the seasoning with salt and pepper and additional cumin or ancho chili powder.

Serve adding cheese, sour cream and cilantro.