House of Paula

Green and White lightning Chunky Chicken Chili

Posted on: May 11, 2007

From Rachel Ray’s 30 Minute Get Real Meals
I made this tonight and it’s delish!!!! Spicy and lots of flavor. I think next time I make it tho, I might add another can of beans. All though it says you make 4 servings if you serve it with a big salad and some tortillas, it stretches to 6 or 8 servings

Green and White Lightning Chunky Chicken Chili
2 Tbsp Vegetable or canola oil
2 lbs Skinless Chicken Breasts – Cut into bite size pieces
salt and freshly ground pepper
1 medium onion thinly sliced and then rough chopped
1 jalepeno pepper, seeded and finely chopped
5 cloves of garlic, finely chopped (I just ran it through my Garlic Press
2 Tbsp ground Cumin
1 Tbsp Ground Corriander
1 cup mild or hot tomatillo salsa (Green Salsa on the Mexican foods aisle)
1 handful cilantro roughly chopped
1 handful flat parsley roughly chopped
juice of 1 lime
shredded Monterrey jack or pepper jack cheese for garnish
1 individual lunch box sized bag of corn chips (optional – I’m serving mine with flour tortillas instead)

Heat medium soup pot over medium high heat with oil. Add chicken to hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add onion, garlic, cumin, jalepeno, and corriander. Cook for 3-4 minutes continuing to stir. Add tomatillo salsa and chicken stock. Bring chili up to a simmer. Add half the beans. With a fork thoroughly mass the other half of the beans and add to the chili. This method will help to thicken the chili. Simmer for 10 minutes. Remove Chili from heat and add cilantro, parsley, and lime juice.

Serve each bowl of chili with a little shredded cheese. Crush up a the lunch bag of chips and add directly to the chili if you like or dip them.


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