Start by sauteeing the onions and jalapenos in some olive oil about 5 min. Add garlic during the last 40 seconds. Remove from pan and set aside. Next brown your chicken chunks in batches and once finished, set aside.
Add chicken stock to the pan and deglaze. Add cumin to taste. Add back chicken chunks and sauteed onion mixture along with the canned chilis (or pickled jalapenos and juice) and cook on a slow simmer until chicken is tender. Add beans drained or undrained depending on if your chili consistency is the desired thickness. Cook until beans are warmed through- another 15 min at least. Serve topped with any or all of these goodies: cheese, sour cream, chopped scallions.
2-3 boneless skinless chicken breasts cut into spoon sized chunks, seasoned with salt and pepper
2-3 cloves garlic, minced
2-3 jalapenos, ribs and seeds removed and diced
1 1/2 c chopped onion
2 tsp cumin
1.5 - 2 c chicken stock
1 small can green chilis (alternatively I have used pickled sliced jalapenos, just a few, with 2 T of the liquid in the jar)
2 cans white beans, either Great Northern or Navy.
some olive oil Serves 4-5
See you soon