Chicken Chili Verde

So I love salsa verde and enchiladas verde, so naturally, I had to make chili verde. Now, I've tried a bunch of chicken white bean chilis that are greenish, but they completely miss the mark for me. Tomatillos are key to anything verde, and this is really easy and delicious.

Chicken Chili Verde

• 2 tablespoons vegetable oil
• 1.5 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces
• 1 teaspoon sea salt
• 1 lb fresh tomatillo (about 6 -8 large) husksd remove, cored & quartered or 
• 1 large jalapeno
• 1 serrano chili (or chili of your choice depending on how spicy you like it
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon black pepper
• 2 cups chicken broth
• 2 cans northern white or cannelli beans, drained, rinsed
• shredded sharp cheddar cheese
• sour cream

Directions

• Add oil to a large pot, like a dutch oven. Over medium heat, sauté chicken, season with salt and cook until no longer pink. You may need to cook in batches. Remove chicken from pot, set aside.
• In a blender, combine tomatillos, peppers, and garlic and and blend until thick & smooth. 
• Add onions into pan with a little more oil, if needed, and sauté until tender
• Add chicken back to pot. Add spices and stir.
• Add the tomatillo mixture, chicken broth and beans to the cooked chicken pieces.
• Simmer for at least 45 minutes to 1 hour, or until desired thickness
• Top cheese and sour cream.

Note: This can very easily be adapted to a crockpot. Just saute the chicken and onions and then put it all in the crockpot on high for 4-6 hours or low for 8 hours.