Green And White Lightning Chunky Chicken Chili - cooking recipe

Ingredients

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

Preparation

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