*this was a Rachel Ray recipe I found and made a few tweaks to. It was my first time making it and let me tell you it was YUMMMMY!
2 tablespoons EVOO
4 boneless, skinless chicken breasts, cut into bite size pieces
1 medium yellow onion, diced
1 jalapeno pepper, seeded and finely chopped
2 tablespoons ground cumin
1 cup mild or hot tomatillo salsa (the green salsa)
4 cups chicken broth
2 cans Great Northern Beans
1 can diced green chilis
Juice of 2 limes
Cheese for toppings
Heat a medium soup pot over medium-high heat with the oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for until the pink is gone. Add the onion, garlic, jalapeno, cumin and cook 3 to 4 minutes. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add one can of the beans. With a fork, mash the other can of beans, then add to chili. This will help to thicken the chili. Simmer for 10 minutes. Remove, squeeze in lime juice.
And thats all folks! It is really tasty!