Salsa Verde Chicken Chili - cooking recipe

Ingredients

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

Preparation

1. In frying pan fry the chicken with a little salt and pepper in the oil until cooked.
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. Stir in chicken, broth, salsa and cumin. Simmer for 1/2 hour.
4. Add jalapeno(s), bell pepper(s) and tomatillos. Simmer for 15 minutes.
5. Add cilantro and beans, simmer for 15 - 30 minutes.
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.
Can be made in a crock pot if chicken is cooked ahead of time.