Quick Chili

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb skinless chicken breast half, diced
• 3 shallots, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 1 (15 1/2 ounce) can tomatillos, drained and cut up
• 1 (15 1/2 ounce) can tomatoes
• 1 (10 ounce) can chicken broth
• 1 (6 ounce) can diced mild green chilies
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon coriander seed, crushed
• 1/4 teaspoon ground cumin
• 2 (16 ounce) cans kidney beans, drained
• 1 lime, juice of
• salt
• fresh ground pepper
• chopped red onion
• fresh cilantro
• jalapeno
• tomato
• avocado, sliced
• sour cream
• shredded monterey jack cheese
• lime wedge

Recipe

• 1 in a large saucepan, heat olive oil.
• 2 add chicken and cook, stirring often, just until beginning to brown.
• 3 remove with slotted spoon and set aside.
• 4 add shallots and garlic to pan and sauté until softened.
• 5 stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
• 6 bring to boil, then immediately reduce heat and simmer about 20 minutes.
• 7 return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
• 8 add lime juice and season to taste with salt and pepper.