BLOND CHICKEN CHILI

BLOND CHICKEN CHILI image

Yield 6 servings

Number Of Ingredients 20

2 T olive oil
1 lb chicken breasts, cubed
2 T plus a dash of cumin, divided
1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp cayenne powder
1 medium yellow onion, diced
3 cloves garlic, minced
1/2 C tomatillo salsa
1 1/4C chicken broth
1 bay leaf
1 4oz can chopped green chiles
1 green bell pepper, finely diced
2 large jalapenos, seeded, deveined and minced
1 T tomato paste
1 T cornmeal
2 15.5 oz cans cannellini beans, drained
1/2 C minced cilantro

Steps:

In a large stockpot over med high heat, add olive oil and chicken. Season with cumin, paprika, oregano, garlic powder, chili powder, cayenne powder, salt and pepper. Cook about 6-8 minutes until nicely browned. Remove chicken and reserve. Into same stockpot over medium heat, ad onion, and saute, stirring frequently for 6-8 min add minced garlic and cook for additional minute. Add the tomatillo salsa, chicken broth, bay leaf, remaining cumin, and green chiles to pot and simmer 10 min. Add cooked chicken and eans. Simmer another 10 min, and season to taste. Add minced cilantro and serve