Tuesday, April 5, 2011

Chicken Chili

This is a recipe I found, and it is  the best chicken chili  I have ever had, and I had to share it with you! I only added half an onion, 1/2 can green chilies and I did not use the 1 (18.75 ounce) can tomatillos,  I substituted the salsa Verde(1/2 jar), which is a green salsa found in the Mexican section of grocery stores.  I think it is better that way! It is great when topped with cheese and fritos.


  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can chicken broth
  • 1 (18.75 ounce) can tomatillos, drained and chopped
  • 1 (16 ounce) can diced tomatoes
  • 1 (7 ounce) can diced green chile's
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander seed
  • 1/4 teaspoon ground cumin
  • 2 ears fresh corn
  • 1 pound diced, cooked chicken meat
  • 1 (15 ounce) can white beans
  • 1 pinch salt and black pepper to taste


  1. Heat oil, and cook onion and garlic until soft.
  2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
  3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Recipe From:

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1 comment:

  1. YUM... looks like a great recipe :)) Thank you xoxo


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