Chicken Tomatillo Chili

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It is officially chili season.  We have been very lucky to have some beautiful weather in the 70s during the day and 50s in the morning, but slowly but surely the temp is dropping. This weekend we had a ton of rain and a cold front that blew in, so I decided it was time to make my first chili of the season.

Chili is such a fun dish.  You can make it anyway you want.  You pick your protein, your base, your liquid, your veggies, and any combination of things can work! Traditional chili is beef based, but you see it now with turkey, all beans, chicken, etc…

Enchiladas Verdes with chicken are probably James and my favorite thing! We love burgers and a lot of other foods, but Enchiladas Verdes are number one! This chili is inspired by our favorite dish made into a soup. Oh and for you parents out there, chili is an awesome way to sneak in some leafy greens!

What you will need:

  • 3 large chicken breasts, cubed and seasoned (ancho chili, garlic, cumin, salt and pepper)
  • 1 white onion finely chopped
  • 1 can white beans drained and rinsed
  • 12-16 oz tomatillo salsa (homemade or store-bought)
  • 2-3 cups of chicken stock (low sodium)
  • 3 garlic cloves minced
  • 1 tbsp canola oil
  • 1 bunch swiss chard
  • salt and pepper to taste

In a large pot or dutch oven heat a tablespoon of canola oil over medium heat.  Add your chopped onion and cook for 5-7 minutes until softened. Add in your minced garlic and cook for a further minute until fragrant.

Add your seasoned chicken cubes to the pot and cook through. It is very important your chicken is fully cooked before you get to the next steps.

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Add your white beans, your tomatillo salsa, and your chicken stock and stir to mix them all together.

Now you can relax, let the chili stew on low for about an hour stirring every now and again so the flavors can merge and really come together.

Just before you take it off the heat, remove the chard from the stems and chop the leaves roughly.  Add them to the pot and stir. The fresh green adds some brightness and freshness to the chili.

Finally top your chili with whatever you want!  We did some shredded Oaxaca cheese, chopped avocado, Mexican crema, and tortilla chips.

We were warmed from the inside out! This dish was so delicious, and this recipe is enough for 4 people, so if you have a smaller family, you get leftovers!!!

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