White Chili with Tomatillos and Chicken

Name: White Chili with Tomatillos and Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 people
Ingredients: 2 tablespoon olive oil; 1 medium onion; 3 cloves garlic; 2 cans ro-tel; 6 tomatillos; 1 Jalapeño; 2 cups chicken stock; 1 7 oz. can green chiles; 2 cups cooked chicken; 1 teaspoon dried oregano; 1 teaspoon ground cumin; ¼ cup fresh cilantro; 2 19 oz. cans white beans, drained; ¼ cup fresh lime juice; Kosher salt and freshly ground black pepper; sour cream; Cheddar cheese and Monterrey Jack cheese; Flour tortilla strips

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 people
Calories
296 kcal
Cuisine
American

White Chili with Tomatillos and Chicken

Kaitlin Leblanc

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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

Servings

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 Jalapeño 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

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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.