Chicken Chili Verde
1/2 a chicken
2 cans chicken broth
2 cans tomatillo salsa (or 2 cups home made)
1 can cannellini or other white beans, drained
1/3 cup each chopped onion and chopped peppers
1 tbsp cumin
1/2 tbsp chili powder
greek yogurt or sour cream, chopped cilantro and lime wedges for garnish
1. In a pot, bring all ingredients, except the beans, garnish and cinnamon, to a boil.
2. Partially cover and simmer over low heat until the chicken is pulling away from the bones with basically no effort, about an hour and a half.
3. Pull the chicken out and set aside until cool enough to handle.
4. Shred the chicken and add it, along with the beans and pinch of cinnamon back to the pot. Serve when thoroughly heated, garnish and serve with tortilla chips.