White Chili With Tomatillo Salsa Recipe

White Chili With Tomatillo Salsa Recipe

Yield: 10 Servings
Recipe by luhu.jp

Ingredients:

WHITE CHILI
3 can: Low sodium chicken broth, divided (31 1/2 oz)
19 ounce: Cannellini beans, canned, drained and divided
16 ounce: Navy beans, canned, drained and divided
4 cup: Chicken breast, cooked, skinned before cooking and cooked w/o salt
1 cup: Onion, chopped
16 ounce: Frozen white corn,
4 ounce: Green chiles, chopped
1 tsp: Ground cumin,
3/4 tsp: Dried oregano,
1/4 tsp: Ground red pepper,

TOMATILLO SALSA
1/2 lbs: Tomatillos, husked, diced or green tomatoes, diced
1/4 cup: Red onion, diced
1/4 cup: Sweet yellow peppers, chopped or green peppers
1/8 cup: Fresh cilantro, chopped
1 tbsp: Orange juice,
1/2 small: Jalepeno pepper, seeded and chopped
1/2 Clove: garlic, minced
1 tsp: Sugar,
1 dash: Salt,

Directions:

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, 1/2 cup cannellini beans, and 1/2 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@aol.com

Recipe by: Cook Healthy Cook Quick-Oxmoor House

Posted to recipelu-digest Volume 01 Number 316 by Sewgoode@aol.com on Nov
27, 1997


Source from luhu.jp