The first of many - my favorite chili blanco!

This is one of my all time favorite recipes because it can be enjoyed in the winter or summer. Next time I'll take a picture of the final product!

Chili Blanco

From Savor Santa Barbara
4 1/2 cups chopped chicken (about 2 lbs)
2 T vegetable oil
3 shallots, chopped
3 garlic cloves, minced (I always add more)
5-6 fresh tomatillos, peeled, chopped
1 (14oz) can tomatoes, no salt added
1-2 (14oz) can chicken broth (depends on how soupy you want it!)
1 (7oz) can chopped green chilies
1/2 t oregano (I add up to 1 teas)
1/4 t cumin (I add more)
2 (15oz) cans of white kidney beans (cannelini), drained
Juice of 1 lime
salt and pepper

Toppings (add when served)
Chopped red onion
Chopped fresh cilantro
Chopped roma tomatoes
Chopped avocados
Shredded monterey jack cheese
Sour cream (if desired)

Cook the chicked in the oil in a large stockpot until cooked through. Add the shallots and garlic. Cook for 1 minute. Add the tomatillos, tomatoes, broth and green chilies. Simmer for 2 minutes. Add the oregano, cumin and beans. Cook for 5 minutes. Add the lime juice, salt and pepper. Serve with topping ingredients and enjoy!