Green and White Lightning Chunky Chicken Chili

Name: Green and White Lightning Chunky Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable or canola oil (2 turns of the pan); 6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces; Salt and freshly ground black pepper; 1 medium yellow onion, thinly sliced; 5 garlic cloves, finely chopped; 1 jalapeno pepper, seeded and finely chopped; 2 tablespoons ground cumin (2 palmfuls); 1 tablespoon ground coriander (a palmful); 1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle); 4 cups chicken stock or broth; 1 can (15-ounces) cannellini or Great Northern beans; 1 handful fresh cilantro, roughly chopped; 1 handful fresh flat-leaf parsley, roughly chopped; Juice of 1 lime; Shredded Monterey Jack or Pepper Jack cheese, for garnish; 1 individual lunch-box-size bag of corn chips, optional and not that dangerous

Servings: persons

2 tablespoons vegetable or canola oil (2 turns of the pan)
6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (a palmful)
1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)
4 cups chicken stock or broth
1 can (15-ounces) cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
Juice of 1 lime
Shredded Monterey Jack or Pepper Jack cheese, for garnish
1 individual lunch-box-size bag of corn chips, optional and not that dangerous

1
Heat a medium soup pot over medium-high heat with the vegetable oil.
2
Add the chicken to the hot oil and season liberally with salt and pepper.
3
Cook for 2 to 3 minutes, stirring frequently.
4
Add the onion, garlic, jalapeno, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir.
5
Add the tomatillo salsa and the chicken stock.
6
Bring the chili up to a simmer.
7
Add half of the beans.
8
With a fork thoroughly mash the other half of the beans, then add to the chili.This method will help to thicken the chili.
9
Simmer the chili for 10 minutes.
10
Remove the chili from the heat and add the cilantro, parsley, and lime juice.
11
Serve each bowl of chili with a little shredded Monterey Jack cheese on top.
12
Oh, and go ahead, have a chip or two!
13
I crush up a small bag and stir them right in!

1103

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons vegetable or canola oil (2 turns of the pan), 6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces, Salt and freshly ground black pepper, 1 medium yellow onion, thinly sliced, and more.

Yes, Green and White Lightning Chunky Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!