Rachael Ray's 30-Minute Get Real Meals: Eat Healthy ...

Rachael Ray appears daily on the Food Network as host ofi30-Minute Meals/i,i$40 a Day/i, andiInside Dish/i. She is the author of eight bestselling cookbooks, most recentlyiCooking Rocks!/iandiCooking 'Round the Clock/i. Rachael lives in the Adirondacks.bGreen and White Lightning Chunky Chicken Chilibrbr/b4 servingsbr2 tablespoons vegetable or canola oil (2 turns of the pan)br6 6-ounce boneless, skinless chicken breasts, cut into bite-size piecesbrSalt and freshly ground black pepperbr1 medium yellow onion, thinly slicedbr5 garlic cloves, finely choppedbr1 jalapeño pepper, seeded and finely choppedbr2 tablespoons ground cumin (2 palmfuls)br1 tablespoon ground coriander (a palmful)br1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)br4 cups chicken stock or brothbr1 can (15-ounces) cannellini or Great Northern beansbr1 handful fresh cilantro, roughly choppedbr1 handful fresh flat-leaf parsley, roughly choppedbrJuice of 1 limebrShredded Monterey Jack or Pepper Jack cheese, for garnishbr1 individual lunch-box-size bag of corn chips, optional and not that dangerousbrbrHeat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.brbrServe each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them right in!brbrbiConfessio