Easy One Pot Chicken Tomatillo Chili
Chicken, tomatillos, green chiles and cannellini beans form the base of this easy, delicious, hearty recipe!
Ingredients
- 3 tbsp olive oil
- 3 lbs boneless chicken breast cubed
- ground sea salt to taste
- gound black pepper to taste
- 1.5 lbs fresh tomatillos husked, cored and cut into bite size pieces
- 2 medium/large jalapenos seeded and diced
- 16 oz diced green chiles 4 x 4 oz cans, La Preferida brand if you can find it!
- 1 jumbo yellow onion (or two medium) diced
- 3 garlic cloves minced (or sub 1 heaping tbsp jarred minced garlic)
- 1 tbsp (heaping!) ground cumin
- 32 oz chicken broth 1 x 32 oz carton
- 48 oz cannellini beans, drained and lightly smashed with fork 3 x 16 oz cans
- 1 bunch cilantro, chopped (optional) for garnish
- cheddar cheese shredded, as topping
- sour cream as topping
- avocado sliced, as topping
- yellow corn tortilla chips to serve
Instructions
- Add olive oil to 8 qt pot (smaller pot may require batching). Over medium heat, sautee chicken and season generously with salt and pepper. Stir frequently and cook until no longer pink, around 10 minutes.
- Add more oil, salt and pepper if desired, then toss in the onion and garlic, and sauté until tender, stirring frequently for about 5-7 minutes.
- Add cumin and stir again.
- Stir in chopped tomatillos, green chilies, jalapeño, chicken broth and beans. Add another dash of salt and pepper to taste.
- Simmer on low heat for at least 1 - 1.5 hours, stirring every 15 minutes or so, until desired thickness is acheived.
- Top with chopped cilantro, cheddar, avocado and sour cream as desired. Serve with tortilla chips instead of a spoon, if you'd like!