White chili with tomatillo salsa
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | Low sodium chicken broth; divided (31 1/2 oz) |
| 19 | ounces | Cannellini beans; canned, drained and divided |
| 16 | ounces | Navy beans; canned, drained and divided |
| 4 | cups | Chicken breast; cooked, skinned before cooking and cooked w/o salt |
| 1 | cup | Onion; chopped |
| 16 | ounces | Frozen white corn |
| 4 | ounces | Green chiles; chopped |
| 1 | teaspoon | Ground cumin |
| ¾ | teaspoon | Dried oregano |
| ¼ | teaspoon | Ground red pepper |
| ½ | pounds | Tomatillos; husked, diced or green tomatoes, diced |
| ¼ | cup | Red onion; diced |
| ¼ | cup | Sweet yellow peppers; chopped or green peppers |
| ⅛ | cup | Fresh cilantro; chopped |
| 1 | tablespoon | Orange juice |
| ½ | small | Jalepeno pepper; seeded and chopped |
| ½ | Clove garlic; minced | |
| 1 | teaspoon | Sugar |
| 1 | dash | Salt |
Directions
WHITE CHILI
TOMATILLO SALSA
Tomatillo Salsa: Combine all ingredients in a medium bowl. Cover and chill at least 30 minutes. Yields 2 cups.
White Chili: Place 1 cup broth, ½ cup cannellini beans, and ½ cup navy beans in container of an electric blender or food processor; cover and process until smooth.
Place bean mixture, remaining broth, remaining cannellini beans, remaining navy beans, chicken, and remaining ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into individual bowls. Top servings evenly with Tomatillo Salsa. Yields 10 (1 cup) servings. MC formatted by Ramona - Sewgoode@...
Recipe by: Cook Healthy Cook Quick-Oxmoor House Posted to recipelu-digest Volume 01 Number 316 by Sewgoode@... on Nov 27, 1997