Snappy White Chili

2   Teaspoons – Olive Oil

4   Boneless, Skinless Chicken Breasts, diced (I use 4 boneless breast halves)

½  Cup Onion, chopped

3   Cloves Garlic, chopped

4   Tomatillas, chopped

1   (14-1/2 oz.) can Tomatoes

1   (10-1/2 oz.) can Chicken Broth

1   (7 oz.) can Diced Green Chilies

½  Teaspoon Oregano

½  Teaspoon Coriander

½  Teaspoon Cumin

2 (15 oz.) cans Black-Eyed Peas

Juice of 1 Lime

1/3  cup chopped Cilantro or you can use the dried Cilantro Leaves

Add some Jalapenos if you can handle it

In a large sauce pan heat olive oil.  Add chicken and cook, stirring often until lightly browned.  Remove from pan, refrigerate.  Add onion and garlic to pan, sauté until softened.  Stir in tomatillas, tomatoes, with liquid, chicken broth, green chilies, oregano, coriander, and cumin.  Bring to a boil; reduce heat and simmer about 20 minutes.  Return chicken to pan with drained black-eyed peas; simmer about 5 additional minutes.  Add lime juice, cilantro, salt and pepper.  Serves 4.

You can double this recipe very successfully.

PS:  If you don't know what tomatillas are, just ask