Retha’s White Bean Chicken Chili
Recipe Makes 8 Servings
If you would like to kick the flavor up a notch you can add some red chili flakes or salsa. Serve with these additional toppings of your choice: cilantro, shredded cheese, limes, avocado, sour cream, and tortilla chips.
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can Organic tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked grass-fed chicken meat
1 (15 ounce) navy beans Eden’s Organic, BPA free lined can
1 pinch sea salt and lemon-black pepper to taste
1) Heat oil, and cook onion and garlic until soft.
2) Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3) Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.