Sprinkle one and one half cups of diced chicken breast with 1 teaspoon salt. In 6-quart Dutch oven or equivalent pot, heat 1 teaspoon olive oil on medium-high until very hot. Add chicken to Dutch oven in 2 batches, and cook 6 minutes per batch or until chicken is no longer pink, stirring occasionally and adding 1 teaspoon more of olive oil for second batch. When done, use a slotted spoon to transfer chicken to medium bowl.
After the cooked chicken is removed from the Dutch oven, add two more teaspoons olive oil to the pot along with one medium sized chopped onion and two cloves of diced, freshly-crushed garlic. Cook over medium heat for five to six minutes or until the onion-garlic mixture has browned slightly, stirring occasionally. Stir in one teaspoon of cumin, one-half teaspoon of dried oregano, one-quarter teaspoon of ground cinnamon, and one-quarter teaspoon of ground cayenne red pepper. Cook one minute. Add one jar (16 oz) of Salsa Verde (Artisan’s Table product is preferred), two 15-19 oz cans of white kidney beans (Cannellini) drained and washed, and one can (14-15 oz) or equivalent home-prepared low sodium chicken broth, and the browned chicken. Heat to boiling on high heat. Reduce heat to medium; cover and cook chili 15 minutes to blend flavors. To serve, garnish with cilantro. Makes about 8 1/2 cups.
The Artisan’s Table green salsa may be obtained through Shane at firstname.lastname@example.org In addition, Artisan’s Table sells a “Chile Spice Blend” which can be used in place of the other spices noted above.