Friday, October 26, 2012

Yummy Roasted Tomatilo Chicken Chili

It is starting to cool down during the day around here. It is a great time of year for chili. Chicken chili is one of my favorite kind to make. I have made different versions of it. This version is my favorite so far. It made a great dinner and the leftovers made a great lunch. Yum! Have a great weekend.

2 T grape seed oil or olive oil 
1/2 white onion diced
2 garlic cloves minced
6-8 small tomatilos chopped up (you can buy them canned)
1 jalapeno deseeded and diced
1 small can green chili's
2 boneless chicken breast fully cooked cubed
1 C of chicken broth
6-8 tomatoes diced or 1- 16 oz can diced tomatoes
1 1/2 tsp cumin
2 can of shoe peg corn
1 16oz can of white beans (I used cannellini beans) 
salt and pepper to taste
1 handful of cilantro
garnish with cheese, chips, sour cream, lettuce, salsa etc..

1. In a skillet heat up oil on med. high heat. Pour in the onions and let cook till soft about 5 min. 
2. Then add minced garlic, and tomatilos. Let the tomatilos roast a little getting slightly brown.
3.  Stir in the jalapeno and chili's cook and stir. Let cook a couple minutes together. 
4.Then stir in the chicken and broth. Turn down to medium heat. Let it cook together for 10 min. on low heat. So all the flavors can meld together nicely.  
5. Stir in the tomatoes and cumin cook another 5 min. 
6. Stir in the corn, beans, and salt and pepper to taste. Throw in some cilantro. Cook another 5 min. 
7. Serve on tortilla chips hot and top with your favorite topping.     

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