2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 1/2 cups tomato, chopped or 2 cans (10 ounces each) tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded and minced
2 cups chicken stock
1 (7 ounce) can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped fresh cilantro
2 (15 ounce) cans cannellini or Great Northern beans, undrained
1 tablespoon fresh lime juice
Salt and pepper to taste
Shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)
Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown. Add the tomatoes, tomatillos, and jalapeno. Cook until the tomatillos are tender, stirring occasionally. Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans, and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste. Can be served garnished with sour cream, shredded cheese, or fried tortilla strips, if desired. Serves 8 to 10.
Ladle the chili into serving bowls and garnish as desired with sour cream, shredded cheese, or fried tortilla strips.
This chili makes the perfect meal on a cool fall day.