Fabulous Tomatillo Chicken Chili
- 4 cups roughly chopped tomatillos
- 1 large jalapeño, chopped with the seeds (if you like a hotter dish, add 2)
- 4 Anaheim chilies, seeded and chopped
- 4 cups rich chicken broth
- 1 cup water
- 3 tablespoons extra virgin olive oil
- 2 cups chopped sweet onion
- 2 tablespoons minced garlic
- 1 pound boneless chicken breast, chopped into medium size pieces
- 2 teaspoons dried oregano
- 1 teaspoon coriander
- 2 cans northern beans, drained (use salted northern beans)
- 2 teaspoons sea salt
- Sour Cream
- Tortilla chips or homemade fried tortilla strips sprinkled with salt
- Fresh lime wedges
- Chopped fresh cilantro
- Remove the husk from the tomatillos, wash and roughly chop. To a medium sized pot add tomatillos, jalapeño, Anaheim peppers, chicken broth and water. Cook on medium heat and let mixture cook until tomatillos and peppers are super soft and falling apart. The mixture gets almost creamy and will absorb close to half of the broth. While the mixture is cooking, add extra virgin olive oil to a sauté pan. When oil is hot, add chopped onions and cook until translucent. Add minced garlic and sauté until garlic is cooked. Add chopped chicken breast and 1 teaspoon of salt, sauté. When chicken is cooked, add oregano and coriander. Mix. Add drained beans. Add remaining teaspoon of salt, and combine. At this point I like to smash maybe a quarter of the beans in the pan with the back of a rubber spatula. This will make the soup creamier. Reserve.
- To the tomatillo pepper sauce- I use a hand blender to puree some of the sauce, still keeping some chunks for texture. If you don’t have a hand blender, just use a regular blender and process half of the mixture then pour it back into the pot. Add chicken and beans. Bring back to a boil and adjust salt to taste.
- To serve – fill bowls with chili and top with a spoon of sour cream and crumbled tortilla chips, then finish with chopped fresh cilantro. Serve with large lime wedge on the side. Enjoy!!
- The heat in this soup is going to depend on the heat of the peppers you use. So you can use one jalapeño and adjust for heat by adding some cayenne pepper if you want it a little hotter.
I even make this soup when I‘m watching my calories. I either serve it with no toppings or I substitute yogurt for the sour cream, add the cilantro and leave out the tortilla chips. Now we’ve reduced the fat and calories. Serve it with a wedge of fresh lime.