This is a very tasty, somewhat spicy, variation of chili that uses chicken that I got from a friend. I served it with sweet corn bread.
1 T. vegetable oil
1 lb. cooked & shredded chicken
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (14.5 oz) can chicken broth
1 (7 oz.) jar salsa verde
1 (4.5 oz) can shopped green chiles, undrained
1/2 tsp. dried oregano
1/2 tsp. coriander seeds, crushed
1/4 tsp. ground cumin
2 (16 oz) cans cannelloni beans or other white beans, drained.
3 Tb. lime juice
1/4 tsp. pepper
shredded cheddar cheese
Saute garlic in oil in large pot until tender. Stir in tomatoes, chicken broth, salsa verde, chiles, oregano, coriander, & cumin. Bring to a boil; reduce heat, & simmer 20 minutes. Add chicken & beans, cook 5 minutes or until thoroughly heated. Add chicken & beans, cook 5 minutes or until thoroughly heated. Stir in lime juice & pepper. Ladle into bowls & top with cheese and sour cream (optional).