This tasty recipe is adapted for freezing from a Rachel Ray recipe.  If you are picky, don’t let the jalepeno & tomatillo ingredients scare you off.  It is not too spicy and is absolutely delicious.  Enjoy!

White Chicken Chili

2 tablespoons canola oil
6 (6-ounces each) boneless, skinless chicken breasts, cut into bite-size pieces
Salt & pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup mild tomatillo salsa (green salsa)
4 cups chicken broth
1 (15-ounce) can cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
juice of 1 lime
shredded Monterey Jack or Pepper Jack cheese
tortilla chips

-Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently.

-Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir.

-Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes.

-Remove the chili from the heat and add the cilantro, parsley, and lime juice.

To Freeze: Allow it to cool before spooning into 1 gallon freezer bag.  Freeze shredded cheese in a separate bag.

To Serve: Thaw overnight. Reheat on stovetop.  Top with cheese and crushed tortilla chips.