White Bean Chicken Chili

The Tomatillos make this Chili! If you have never cooked with tomatillos before, they look like little green tomatoes with papery husks which you remove before cooking. They are tart in flavor and are kind of crispy on the inside. Besides making stews with them, I also like broiling them and using for salsa, but they can be eaten raw as well.








If you or someone else in your family isn't a cilantro fan, simply use it as a garnish for the ones who are, As for me, I LOVE cilantro. In fact, the more the better. My husband can't stand it. Thus the photo with the cilantro as a garnish!


2 TBLSP Olive oil
1 lb Chicken breast, cut into bite size pieces
1 Onion, chopped
1 cloves Garlic, minced
4 Tomatillos, chopped
1 qt Chicken Stock
1 10 oz can Diced Tomatoes
1 7 oz can Green Chillies
1 TBLSP Cumin
1 lb cooked White Beans (or one 15 oz can)
1&1/2 tsp Salt
1 generous grinding Black Pepper
1 Pinch Cayenne
Handful of fresh Cilantro, chopped


Heat the olive oil in a Dutch Oven or medium sized pot over medium heat,

Add the chicken breast, onion and garlic and tomatillos and cook until chicken is done.

Add the rest of the ingredients except cilantro, bring to a boil and turn back the heat to a low simmer.

Cook for 45 minutes.

Stir in the cilantro and cook for another minute or so until the it wilts

Serve with tortilla chips

Enjoy!