Salsa Verde Chicken Chili

• 4 -5 chicken breasts, thawed and diced
• olive oil
• 2 medium onions
• 2 garlic cloves (2 t. if using pre minced garlic)
• salt and pepper
• 1/2 tablespoon ground cumin
• 8 cups chicken broth
• 1 (16 ounce) jar salsa verde (Pace)
• 1 fresh jalapeno pepper, seeded and chopped (use more or less depending on how hot you like it)
• 1 -2 orange bell pepper (any can be used, I prefer orange because the color looks nice)
• 2 -5 medium tomatillos (use more if you prefer a more chunky chili or a more mild flavor)
• 1 cup cilantro leaf, finely chopped
• 1 (15 ounce) can white beans

1. 1. In frying pan fry the chicken with a little salt and pepper in the oil until cooked.
2. 2. Add a little oil to a large pot. Saute the chopped onion and garlic seasoned with salt and pepper to taste. Saute until onions are tender.
3. 3. Stir in chicken, broth, salsa and cumin. Simmer for 1/2 hour.
4. 4. Add jalapeno(s), bell pepper(s) and tomatillos. Simmer for 15 minutes.
5. 5. Add cilantro and beans, simmer for 15 - 30 minutes.
6. 6. Thicken if necessary, to thicken mix 1 T. corn starch with a little liquid from the chili. Mix in with the chili. Simmer another 10 - 15 minutes. Repeat if necessary.
7. Can be made in a crock pot if chicken is cooked ahead of time.

chicken breasts, olive oil, onions, garlic, salt, ground cumin, chicken broth, salsa verde, jalapeno pepper, orange bell pepper, chunky chili, cilantro leaf, white beans

Taken from www.food.com/recipe/salsa-verde-chicken-chili-448421 (may not work)