This white chicken chili is a hearty, soul-warming dinner or lunch. Tomatillos and fresh cilantro give this chicken chili recipe an authentic Mexican flavor.
If you've never worked with tomatillos before, it's easy. They look like green tomatoes with a papery husk on it. Just remove the husk, wash the tomatillos (they have a sticky layer underneath the paper), and cut off the stem.
Serve this white chicken chili with cornbread or tortilla chips for a healthy, satisfying meal.
Ingredients:
2 Tbsp. olive oil
1 large carrot, peeled and diced
2 stalks celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 jalapeno chili peppers, seeded and diced
6-8 fresh tomatillos, husked, washed and trimmed
1 cup fresh cilantro leaves
6 cups low-sodium chicken broth
1 15 oz. can cannellini beans, rinsed and drained
1 Tbsp. ground cumin
kosher salt and black pepper to taste
If you've never worked with tomatillos before, it's easy. They look like green tomatoes with a papery husk on it. Just remove the husk, wash the tomatillos (they have a sticky layer underneath the paper), and cut off the stem.
Serve this white chicken chili with cornbread or tortilla chips for a healthy, satisfying meal.
Ingredients:
2 Tbsp. olive oil
1 large carrot, peeled and diced
2 stalks celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 jalapeno chili peppers, seeded and diced
6-8 fresh tomatillos, husked, washed and trimmed
1 cup fresh cilantro leaves
6 cups low-sodium chicken broth
1 15 oz. can cannellini beans, rinsed and drained
1 Tbsp. ground cumin
kosher salt and black pepper to taste
2 cups shredded cooked rotisserie chicken breast (or any cooked chicken)
Preparation:
Heat olive oil in a dutch oven or soup pot over medium heat.
Add carrots, celery, onions, garlic and jalapeno peppers. Cook until soft, several minutes.
Meanwhile, place tomatillos and cilantro in a food processor. Pulse until chunky -- the texture of salsa. Add to the vegetables in the pot.
Add chicken broth, beans, cumin and salt and pepper. Bring to a boil. Reduce heat, and let simmer 10 minutes.
Use an immersion blender to puree part of the chili. Or transfer about 1/3 of the chili to a blender, cover and hold a kitchen towel over the top, and puree. Return to the pot.
Add the chicken. Cook a few minutes to allow the flavors to meld.
Taste and adjust seasonings.
Top with shredded Monterey Jack cheese, scallions, and/or black olives. Serve with tortilla chips or cornbread.
Add carrots, celery, onions, garlic and jalapeno peppers. Cook until soft, several minutes.
Meanwhile, place tomatillos and cilantro in a food processor. Pulse until chunky -- the texture of salsa. Add to the vegetables in the pot.
Add chicken broth, beans, cumin and salt and pepper. Bring to a boil. Reduce heat, and let simmer 10 minutes.
Use an immersion blender to puree part of the chili. Or transfer about 1/3 of the chili to a blender, cover and hold a kitchen towel over the top, and puree. Return to the pot.
Add the chicken. Cook a few minutes to allow the flavors to meld.
Taste and adjust seasonings.
Top with shredded Monterey Jack cheese, scallions, and/or black olives. Serve with tortilla chips or cornbread.
