Chicken Chili Verde with Tomatillos and Cannellini Beans

Serves 4-6

4 T. olive oil
2 medium yellow onions, diced
2 t. ground cumin
2 (15 oz) cans cannellini beans
1 can low-sodium chicken broth (or 2 cups stock)
1 lb. roasted Anaheim or Hatch peppers (I buy them frozen, already roasted), chopped
6 large tomatillos, roasted until brown and very soft, blend until it turns to puree
1 large red bell pepper, diced
4 cloves garlic, diced
3 cups of chunky diced roasted chicken
1 T. Vegeta (a soup base) and/or roasted chicken demi-glace ( I use “More Than Gourmet’)
1 cup cheese, a grated mix of Mexican cheeses: Oaxaca, Queso Blanco, Monterrey Jack
4 T. fresh cilantro, chopped

Heat oil in a large saucepan over medium heat. Add onion, sautéing until soft. Add red bell pepper, sautéing until soft. Add green chile peppers. Then, add garlic, cooking until soft but careful not to burn. Add spices; add roasted and pureed tomatillos; soup base and demi-glace, if you have both; cook until simmering. Add chopped roasted chicken and 2 cans beans; simmer for 30 minutes. Remove from heat and spoon into oven-safe bowls. Place on a cookie sheet, top each bowl with grated cheese mix. Heat under broiler until cheese is brown. Top with cilantro and serve with a side salad (See “Tangerine Salad with Champagne Vinaigrette" in July Post below) and tortillas or cornbread.