I have been on a tomatillo kick lately. I’ve been looking for a nice chicken chili recipe for a while, and I created this from several different recipes. This is definitely going on my permanent rotation. I served this with a little sour cream and cilantro, and I made some cornbread to go along with it – a perfect fall dish after a long day at work. If you choose to buy salsa verde, this becomes a very quick, economical meal, as well. If you use one complete beer or 1-1.5 cups of chicken broth the consistency will be more soupy. Reducing the liquid gives you more of a chili consistency. Either way works well.
Simply assemble the ingredients and cook on a low and slow setting – 6-8 hours.
Serving suggestions: fresh cilantro, avocado, sour cream, Mexican cheese, cornbread as a side dish, corn tortillas.
You will need:
- 2 lbs chicken breast or thighs
- 2 cups Salsa Verde/tomatillo salsa* – you can buy this (use a 16 oz jar) or make it. see recipe below
- half white onion, sliced thinly
- 1 bell pepper, diced (I used a yellow one for this recipe)
- 1 can pinto beans
- 1 can cannelini beans
- 1 cup chicken broth or a little less than one beer
- 2 tsp cumin
- salt and pepper to taste
- fresh cilantro
- jalapenos (de-seeded) if you want to add spice
Homemade Tomatillo salsa:
- 1 1/2 lbs fresh tomatillos
- 6 whole garlic cloves, peeled
- 1/2 onion, chopped
- 1 cup fresh cilantro
- 2 jalapeños, stems removed and deseeded (for extra heat use serranos instead)
- juice and zest from 1 lime
- 1 tablespoon cumin powder
- 2 teaspoons honey
- 1 teaspoon sea salt
looking forward to trying these 🙂 TY!
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