Cancer Institute A national cancer institute
designated cancer center

Chicken Chili

3 skinless chicken breast halves, bone intact   6 cups water
1 large onion, sliced lengthwise 2 Tbsp cilantro
2 cups chicken broth 4 corn tortillas, cut into 1 inch strips
1 4 1/2 oz can diced green chilies 1 15 ounce can corn, drained
1 Tbsp lime juice 1 Tbsp fajita seasoning
1 cup green tomatoes or tomatillos, chopped into 1 inch pieces 2 15 ounce cans Great Northern beans (or other white bean) 
1/4 tsp garlic salt

Serves 8.  

Cooking Instructions:
1. Bring chicken, water, onion and cilantro to a boil in a large stockpot. Reduce heat and simmer 20 minutes. Remove chicken and cool.
2. Meanwhile, in a small saucepan, bring chicken broth to a boil, stir in tortillas and turn off heat.
3. Pull chicken off the bone and cut into bite-sized pieces. Return to stockpot.
4. Add chiles, corn, beans, tomatoes, fajita seasoning and garlic salt.
5. Add tortilla/broth mixture to stockpot and simmer 15 minutes.
6. Add lime juice to chili and serve. Great with tortilla chips.

Recipe from: The American Cancer Society Cookbook, Celebrate! Healthy Entertaining for Any Occasion

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