Here is the recipe I use for our Christmas/Birthday Chili Party.
- 2 tablespoons vegetable oil
- 1 pound diced, cooked chicken meat (I use thigh meat, and brown it before adding it to the pot)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can chicken broth
- 1 (18.75 ounce) can tomatillos, drained and chopped
- 1 (16 ounce) can diced tomatoes
- 1 (7 ounce) can diced green chiles
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander seed
- 1/4 teaspoon ground cumin
- 1 (15 ounce) can white beans
- 2 ears fresh corn
- salt to taste
- ground black pepper to taste
- 1 lime, sliced
- Dredge the chicken in flour and brown in oil.
- Set chicken aside and cook onion and garlic until soft.
- Stir in broth, chicken, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for an hour.
- Add corn and beans; simmer 10 minutes. Season with salt and pepper to taste.
- Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
You can also increase the heat of the recipe by adding a couple chopped serrano or jalapeño chiles to the mix, or use them as add-ins if not everyone in your group is in to extra spicy food.