White Chili with Tomatillos and Chicken
Servings: 6 people
Calories: 296kcal
This White Chili with Tomatillos and Chicken is the most comforting bowl of yumminess. Tomatillos can be found in the produce section of most well-stocked food markets. However, if you can't find them, you can substitute chopped green bell pepper. And this comes together in 30 to 40 minutes! So good!
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Ingredients
- 2 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cans Ro-tel or canned tomatoes with chiles
- 6 tomatillos skin removed and roughly chopped
- 1 jalapeno seeded and finely chopped
- 2 cups chicken stock
- 1 7 oz. can green chiles chopped
- 2 cups cooked chicken rotisserie works well
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ¼ cup fresh cilantro chopped
- 2 19 oz. cans white beans, drained or Great Northern or cannellini,
- ¼ cup fresh lime juice
- Kosher salt and freshly ground black pepper
- Sour cream for garnish
- Cheddar cheese and Monterrey Jack cheese shredded, for garnish
- Flour tortilla strips lightly fried in oil
Instructions
- Fry the tortillas strips in oil until golden brown. Drain on paper towels. Set aside.
- Heat the olive oil in a large skillet (or Dutch oven) over medium-high heat.
- Add the onion and sauté for about 5 minutes, until softened. Add the garlic, and cook for 1 to 2 minutes longer.
- Add the tomatoes, tomatillos, and jalapeño. Cook until the tomatillos are tender, stirring occasionally, about 10 to 12 minutes.
- Add the chicken stock, green chiles, chicken, oregano, cumin, cilantro, beans, and lime juice.
- Simmer for about 10 minutes, season with a healthy pinch of salt and pepper. Taste and adjust seasonings, if necessary.
- Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese, and fried tortilla strips.
Video
Nutrition
Calories: 296kcal