Chicken Tomatillo Chili

1 can(s) (11-ounce) tomatillos (or 7 or 8 fresh tomatillos husks removed), quartered
1 jalapeño pepper, halved and seeded
2 tablespoon(s) vegetable oil
2 pound(s) boneless, skinless chicken thighs, cut into 1-inch pieces
1 medium (about 1 cup) onion, chopped
3 clove(s) garlic, minced
2 can(s) (4 1/2-ounce) diced green chiles
2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
2 can(s) (14 1/2-ounce) low-sodium chicken broth
1/2 cup(s) chopped fresh cilantro
1 teaspoon(s) salt
Tortilla chips or strips (optional)

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Directions

1.Make the flavor paste: Combine tomatillos and jalapeño in blender or food processor. Blend until thick and smooth -- about 1 minute. Set aside.
2.Brown the chicken:1.Make the chili: Add onion to Dutch oven and sauté until translucent -- about 3 minutes. Add garlic, sauté 1 minute, and then add the chicken, chiles, cumin, coriander, broth, and flavor paste. Bring to a boil and reduce heat to low. Simmer uncovered for 45 minutes.

To serve: Stir in cilantro and salt. Serve hot with tortilla chips, if desired.