White Chili

Although the ingredients have changed several times, this recipe has been a staple in our family for many years. It’s great on a cold wintery day.

Ingredients

• 1-2 TBSP coconut oil
• 1 lb diced organic chicken breast
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 16 oz jar salsa verde (made with tomatillos) or a large can of tomatillos chopped
• 1 28 oz can of dice tomatoes, undrained
• 1 can of chicken broth
• 1 4 oz can of chopped green chili peppers, undrained
• ½ tsp oregano
• ½ tsp ground coriander
• ¼ tsp ground cumin
• 2 cans of cannellini beans, drained
• juice of 1 lime
• salt and pepper to taste
• chopped avocado
• chopped cilantro (optional)
• lime wedges (optional)

Instructions

1. Heat oil over medium – high in a soup pot. Add diced chicken. Season with salt and pepper and sauté until done (about 3 minutes). Remove chicken to a plate.
2. Add onions and sauté until translucent, about 3-5 minutes. Add garlic and sauté about 1 minute.
3. Add tomatillos, tomatoes, broth and spices. Bring to a boil. Reduce heat and simmer 20-30 minutes.
4. Add chicken and beans and heat through for about 5 minutes. Stir in lime juice.
5. Ladle into bowls and top with avocado, cilantro and lime wedges.