Chicken Chili

After a few days in the mid 60's with abundant sunshine, the clouds and rain reappeared.  Tonight was perfect for a quick, healthy chili.  The original recipe calls for canned tomatillos, and while I would love to use fresh, the ingredients in this recipe are typically in my pantry so I can whip this up on a cool night.

2 tablespoons olive oil
1 onion, chopped
3-4 cloves garlic, minced
1 (14oz) can chicken broth, divided
1 (16oz) jar salsa verde
2 (15oz) cans petite diced tomatoes
1 (7oz) can diced green chiles
1/2 teaspoon oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2-3 teaspoons chili powder
1-2 cups corn
1 rotisserie chicken, meat pulled and shredded
2 (15oz) cans white beans (great northern or cannellini work well)
Salt and pepper to taste

Heat oil in a stock pot or dutch oven and cook onion and garlic until soft.

Stir most of the broth (reserving 1/4 cup for a roux), salsa verde, tomatoes, chiles, and spices.  Bring to a boil, then let simmer about 30 minutes.  While simmering, made a roux* from the remaining stock with 1 tablespoon flour and a little 1/2 and 1/2 (or milk).  Add the roux to the simmering pot. Add chicken, corn and beans.  Continue to cook until heated through or lower heat until ready to serve.

Garnish ideas: sour cream (I use plain greek yogurt), crushed tortilla chips, shredded cheese, cornbread, fresh cilantro

* Heat the roux in a small saucepan to cook out the raw flour taste before adding it to the chili

Recipe adapted from: White Bean Chicken Chili