Leslie's Dove Nest Chili
1 med. onion, chopped
4-6 cloves garlic, minced
2 1/2 c fresh chopped tomatoes
8-10 fresh tomatillos, chopped
1 med. jalapeno, seeded, minced
2 c chicken broth
1 17 oz can green chiles
2-3 lrg. chicken breasts (season chicken with and ; spray pyrex with pam, cover dish with foil and bake at 375 for 45min-1 hr.
1/2 t oregano
3/4 t cumin
1/2 t garlic pepper
(i taste it and will even add some of my own and spices or add more of these)
1/2 c chopped cilantro
salt and pepper to taste
2 19 oz cans great northern beans
1T fresh lime juice
shredded monterrey jack cheese
corn tortilla strips
put olive oil in large pot over med/high heat. add onion, saute for 3-5 min. or until softened. add garlic. cook for 1-2 min- don't brown
add tomatoes, tomatillos, jalapenos. cook until tomatillos are tender, stirring occasionally.
add chicken broth, green chiles, cooked chicken, seasonings, cilantro, beans, & lime juice. cooked until heated through--i slow cook it pretty much all day so the seasonings really blend.
ladle chile into bowls
serve with cheese on top and corn tortilla strips.