Green And White Lightning Chunky Chicken Chili

• 2 tablespoons vegetable oil
• 6 (6 ounce) boneless skinless chicken breasts, cut into bite-size pieces
• salt
• fresh ground black pepper
• 1 medium yellow onion, thinly sliced
• 5 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 cup tomatillo salsa (mild or hot)
• 4 cups chicken broth
• 1 (15 ounce) can cannellini beans or (15 ounce) can great northern beans
• 2 -3 tablespoons chopped fresh cilantro
• 2 -3 tablespoons chopped fresh flat-leaf parsley
• 1 lime, juice of
• shredded monterey jack cheese or shredded monterey jack pepper cheese
• corn chips

1. Heat a soup pot over med-high heat with the vegetable oil; add in the chicken to the hot oil; season with salt and pepper.
2. Cook 2-3 minutes, stirring often; add in onion, garlic, jalapeno, cumin, and coriander; cook 3-4 minutes, continuing to stir.
3. Add in the tomatillo salsa and chicken broth; bring to a simmer.
4. Add half of the beans; with a fork thoroughly mash the other half of the beans, then add to the chili.
5. Simmer for 10 minutes; remove chili from heat and add in cilantro, parsley, and lime juice.
6. Serve each bowl of chili with a little shredded cheese on top; crush up some chips and stir.

vegetable oil, chicken breasts, salt, fresh ground black pepper, yellow onion, garlic, pepper, ground cumin, ground coriander, salsa, chicken broth, cannellini beans, fresh cilantro, parsley, lime, cheese, corn chips

Taken from www.food.com/recipe/green-and-white-lightning-chunky-chicken-chili-201572 (may not work)