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Tomatillo Chicken Chili

This recipe is from my amazing sister-in-law Mika.  She has always been a much better cook than me, but still has yet to post a recipe here on Recipes Dream.  Of course I'm not complaining or anything, since she's a tad bit busy with her 4 kids three and under (yes, there's a set of twins in there).   She sent me this recipe raving about how her girls just devoured it and thought we should try it out too.  Not surprisingly, it did not disappoint.    It came together fairly quickly and it was not as spicy as you might think with the jalapeno and green chilies in there.  In the end my kids were as big fans as hers were.  Thanks Mika!  
 Click here for printable recipe. 


The ingredients:
 (onion and garlic not pictured)

1 can (11-ounce) tomatillos (or 6-7 fresh tomatillos, with husks removed), quartered
1 jalapeno, halved and seeded
1/2 cup chopped fresh cilantro
2 cans (4-1/2-ounces each) diced green chilies
4 Tbs. vegetable oil (divided)
3-4 boneless, skinless chicken breasts, cubed
1 medium onion, chopped
3 cloves garlic, minced
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
2 cans (15-oz. each) navy beans, drained and rinsed
1 cup orzo
4 cups water
4 chicken bouillon cubes
1 tsp. salt
Garnishments (as desired): crushed tortilla chips, sour cream, shredded cheddar cheese

Directions:     (Fresh tomatillos should be easy to find in the produce sections of a well-stocked grocery store.  They look like small green tomatoes with a brownish papery husk.  Remove the husk before cooking with them.)
In a blender or food processor,combine the quartered tomatillos, jalapeno halves, cilantro, and diced green chilies.  Blend until thick and smooth--about 1 minute.  Set aside.



In a large skillet over medium-high heat, sauté the diced chicken in 2 Tablespoons of oil.  Cook until brown, about 4-5 minutes.  Remove from heat and set aside. 




In a large soup pot, sauté the diced onions in 2 Tablespoons of oil until translucent, about 2-3 minutes.  Add garlic, sauté 1 minute.  Then add remaining ingredients--cumin, coriander, chili powder, beans, orzo, water, bouillon, and salt.  Add blended tomatillo mixture and chicken.  Bring to a boil and reduce the heat to low.  Stirring frequently to ensure orzo does not stick to bottom of pan, simmer uncovered for 5 minutes or until orzo is done.  Serve hot with tortilla chips, shredded cheese, and sour cream if desired.  Makes 6 hearty servings.  Enjoy! 
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