Chili is something we all crave during those cold, winter months. The heartiness and warmth of this dish is why many people have tried a variety of types. What I love about this chili is its bright flavors and lighter calorie count.  (I do have to brag on this dish. When making it at the Ronald McDonald House (see photo of buffet table and the bottom), a man was staying from Mexico. He said no way this could be made from anyone who wasn’t Mexican! I appreciated the compliment. Also, I think the whole, shredded chicken really is a great tip!) Enjoy this one!


·  1 tablespoon oil
·  3 cups (or more) chicken broth, divided
·  2 pounds chicken thighs, bone-in, skin removed
·  1 large onion, chopped (about 2 cups)
·  2 jars green tomatillo salsa 
·  4 cups chicken stock, reduced-sodium
·  2  tablespoon cumin
·  2 teaspoons dried oregano (preferably Mexican)
·  2 cans white beans, drained and rinsed
·  Fresh cilantro
Heat oil in large stock pot. Sear both sides of the chicken thighs. (this may need to be done in two batches.)  
Remove chicken, add onion. Sauté for about 5 minutes, until just tender.
Add chicken, green salsa, chicken stock, cumin, oregano, and drained white beans. Bring to a boil. Simmer until chicken is tender and falling off the bone.

Removed cooked chicken. Take off the bone and shred or chop chicken. Place back into chili.

(Tip #1: (I have made this since): Put a whole chicken in a crockpot the night before. Cover with water and seasoning. Cook on low for 8 hours or high for 6. Shred chicken for the meat and use liquid for the stock. This is a great money-saver!)
(Tip #2: The choice in green salsa will affect the heat level in the salsa. Make sure to pick that according to how spicy you would like your salsa.)

Serve topped with fresh, chopped cilantro (and an optional dollop of sour cream.) 
This is the second time I made the dish and used a different chicken method. Its on the front, right. We prepared this for the wonderful families at Ronald McDonald House of Charlotte

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