Chicken Tomatillo Chili - cooking recipe

Ingredients

2 tablespoons canola oil
2 lbs boneless skinless chicken thighs, trimmed, cut into bite size pieces
1 teaspoon sea salt
6 -8 large fresh tomatillos, husked remove, cored & quartered or 1 lb fresh tomatillo
1 large jalapeno, I use serano chili
2 (4 ounce) cans green chilies
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
2 (14 ounce) cans chicken broth
1 (12 ounce) can northern white beans, drained, rinsed
1/2 cup fresh cilantro, chopped
sharp cheddar cheese, shredded for topping (optional)

Preparation

Add oil to pot. Over medium heat, saute chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeno and blend until thick & smooth. May need to make 2 batches.
Add more oil if desired, add onions and garlic, saute until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
Top with cilantro at serving.
Serve with warm torn flour tortillas or crispy tortilla chips.