Here is the yummiest and easiest chicken chili recipe. I got this from Jeff's niece Nicole. It's so good I had to share it. If I make it this week, I take a photo of it.
White bean chicken chili
-1 large skinless bone-in chicken breasts (you have to get the bone in chicken, it makes all the difference)
-1 large yellow onion, coarsely chopped
-3 cloves garlic, minced
-1 (24 oz) can tomatillos, drained and chopped (find these in the mexican section, I found it at Kroger but not at Publix)
-1 can Ro-Tel tomatoes, diced with green chiles
-1 can chicken broth (approx 1.5 cups)
-1 (4oz) can chopped green chiles, undrained
-1/2 tsp dried oregano
-1/2 tsp cumin
-2 cans Great Northern beans, drained
-3 Tbsp fresh lime juice ( I added 1 TBSP to the chili and squeezed some of my bowl)
-1/4 tsp black pepper
Spray a large stock pot with non-stick cooking spray. Place the chicken
breasts in the bottom of the pan. Pour the remaining ingredients over top
of the chicken and toss to combine without displacing the chicken. Bring
the mixture to a rolling boil and then reduce to a simmer for 1.5 hours.
Remove the chicken from the pan and set aside for 15-20 minutes. Pull the
chicken off the bones into shreds. Discard the bones and add the shredded
chicken back into the pot. If the mixture is still somewhat watery,
thicken to your taste using a cornstarch or flour slurry. Enjoy...