Southwestern White Chili

Ingredients

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast, cut in bite-sized pieces
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 (4 ounce) cans mild green chilies, undrained
• 1/2 cup tomatillo salsa (I like medium heat in this recipe)
• 14 ounces low sodium chicken broth
• 1/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 (16 ounce) cans white beans, drained and rinsed (cannellini or great northern)
• 3 tablespoons lime juice
• 1/2 cup parsley
• salt and pepper, to taste
• sour cream, for garnish
• shredded cheese, for garnish

Directions

1. 1

   Heat one tablespoon of the oil in a large saucepan over medium-high heat. Add chicken and saute until cooked through (about five minutes). Remove from pan and set aside.

2. 2

   Add the other tablespoon of olive oil over medium heat. Add the onion and saute until tender (about three minutes). Add the garlic and saute for one more minute.

3. 3

   Add the chilis, salsa, chicken broth, cumin, and oregano and bring to a boil. Reduce the heat and simmer uncovered for 20 minutes to thicken the sauce.

4. 4

   Add the chicken and beans, increase the heat, and cook for five more minutes. Stir in the lime juice and parsley. Season with salt and pepper, to taste.

5. 5

   Serve with sour cream and shredded cheese.