Green Chicken Chili

Ingredients:

2 lbs. of boneless, skinless chicken breasts

Salt & pepper to season the chicken

2 tbsp of olive oil

½ cup of chopped fresh cilantro

2 serrano peppers seeded and chopped

1 sweet onion diced

2 tsp of cumin

1 tsp of chili powder

1 tsp of coriander

1 ½ lbs. of tomatillos husked and rinsed

2 cups of low-sodium chicken broth

2 cups of water

2 tsp of salt for the chili once put together and simmering

Small chunks of avocado

1 lime sliced

Sour cream as desired

Directions:

Pre-heat the broiler in prep to char the prepared tomatillos.

In a large skillet add the olive oil.  Season the chicken breasts with salt and pepper to taste. Brown the chicken on both sides until browned and set aside.

In the same skillet cook the onion, serrano, cilantro, cumin, coriander, chili powder and ½ tsp salt. Sauté for 6 to 8 minutes or until softened.

While that is being sautéed, place the prepared tomatillos on a foil lined baking sheet and spray with cooking oil.  Place them under the broiler and cook until partially charred (about 10 to 15 minutes). Remove from the oven and turn off the broiler. Transfer the tomatillos to a blender and puree.

Add the chicken broth, water and pureed tomatillos to the skillet. Add the chicken back to the skillet.  Cook covered for 20 minutes on med-low for 20 minutes.  Remove the cover and carefully cut up the chicken into bite size pieces with a spatula.  Add the beans and 2 tsp of salt to the skillet and cook uncovered until it is slightly thickened for about 30 to 40 minutes on med-low.

Serve topped with avocado, lime and sour cream.