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Green and White Lightning Chunky Chicken Chili Recipe

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This recipe for Green and White Lightning Chunky Chicken Chili, by , is from Walker Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tywana Reed-Dunbar
Added: Monday, May 5, 2008


2 Tbsp. Vegetable or Canola Oil
6 6-Oz. Boneless, Skinless Chicken Breasts, Cut Into Bite Size Pieces
Salt and Ground Pepper
1 Medium Yellow Onion, Thinly Sliced
5 Garlic Cloves, Finely Chopped
1 or 2 Jalapeņo Pepper(s), Seeded and Finely Chopped
2 Tbsp. Ground Cumin
1 Tbsp. Ground Coriander
1 Cup of Mild or Hot Tomatillo Salsa
4 Cups Chicken Stock or Broth
1 15-Oz. Can Great Northern Beans
1 Handful Flat Leaf Parsley, Roughly Chopped
Juice of 1 Lime
Shredded Monterey Jack or Pepper Jack Cheese for Garnish
1 Lunch Size Box of Corn Chips

Heat a medium soup pot over medium-high heat with the oil. Add chicken to the hot oil and season lightly with the salt and pepper. Cook for 2-3 minutes, stirring frequently. Add the onion, garlic, and jalapeņo. Cook for 3-4 minutes, continuing to stir. Add the salsa and the chicken stock. Bring the chili up to a simmer. Add half the beans. With a fork, thoroughly mash the other half of the beans, then add to the chili. This will help to thicken the chili. Simmer for 10 minutes. Remove the chili from the heat and add the parsley and lime juice. Serve each bowl of chili with a little shredded cheese on top and a small amount of corn chips.

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