White Bean Chicken Chili

• 2 Tbl. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 and 1/2 cups chopped fresh tomatoes OR 2 (10 oz.) cans diced tomatoes with juice
• 4 med or 6 small tomatillos, chopped
• 1 medium jalapeno, seeded and minced
• 2 cups chicken stock or broth
• 1 (7oz.) can green chilies
• 2 cups shredded or chopped cooked chicken
• 1/2 tsp oregano
• 1 tsp cumin, or more to taste
• 1/4 heaping cup chopped cilantro
• 2 (19oz.) cans cannellini or Great Northern beans (drained and rinsed)
• 1 tsp. fresh lime juice
• salt and pepper to taste
• sour cream
• shredded cheese
• fried tortilla strips
• chopped green onions

1. Heat oil in large stock pot over med-high heat. Add onions; saute 3-5 mins or until softened. Add garlic, cook 1 to 2 mins more but do not brown.
2. Add tomatoes, tomatillos and jalapeno, and cook until tomatillos are tender, stirring occasionally.
3. Add chicken broth, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. season with salt and pepper to taste, and add more cumin at this time if you like.
4. Ladle into bowls and serve with garnishes such as chopped green onions, cilantro leaves, sour cream, grated mexican cheese or Monterey Jack cheese, and crispy tortilla strips.
5. **To make tortilla strips, cut up half dozen corn tortilla into long strips and toss lightly with salt and any oil. Bake at 375 degrees for five minutes, toss, and bake an additional three minutes or until crispy but not brown.
6. (Extra tip: if you roast a chicken in the oven on 250 degrees for five hours, the meat is delicious when added to the soup, and you can pour some of the juices in with your broth to add big flavor!)

tbl, onion, garlic, fresh tomatoes, jalapeno, chicken, green chilies, chicken, oregano, cumin, cilantro, beans, lime juice, salt, sour cream, cheese, tortilla strips, green onions

Taken from www.epicurious.com/recipes/member/views/white-bean-chicken-chili-50149735 (may not work)