Chicken Tomatillo Chili

Another example of a recipe that's not really a recipe. Measurements are merely suggestions.

Chicken Tomatillo Chili
(This makes a crockpot full.) 

6 chicken breast halves, thawed (one big package or two small packages)
Fajita seasoning
3 or 4 ribs of celery, chopped
1 large onion, chopped
1 large jalapeno, finely diced
1 Tb diced garlic
1/2 pound tomatillos (7 or 8 medium size tomatillos)
3 cans cannellini beans, drained and rinsed
1 box chicken broth
Three squirts tubed cilantro
Cumin, fajita seasoning, Tajin seasoning, fresh squeezed lime juice, Siracha hot sauce
Tortilla chips, crumbled queso fresco, and any other chili toppings you like

Spray a baking dish with olive oil. Season both sides of chicken breasts with fajita seasoning and bake off in 350-degree oven. Let cool and cube or shred. In big skillet with olive oil, sautee celery, onion, jalapenos until they start to soften and get translucent. Add garlic and tomatillos and cook until tender. Add chicken, beans and broth. Add cilantro, spices and hot sauce until it tastes good to you.

Serve with crushed up chips, cheese and other chili fixin's. It's better the second day.