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Author Notes: During the cold of winter, there's nothing better to cuddle up on the couch with besides a good bowl of chili or soup. This white chili is no surprise, the flavors are complex, but warming and definitely a hit among the masses! —mtlabor
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 15 ounces can of diced tomatoes w/ green chilies
- 6 tomatillos, chopped
- 1 jalapeño, halfway deseeded
- 2 cups chicken stock
- 7 ounces can of green chilies, chopped
- 3 chicken breasts, cooked and shredded
- 1/4 teaspoon oregano
- 1/4 teaspoon cumin
- 2 15 ounce cans of Great Northern beans, undrained
- juice from 1 lime
- salt and pepper to taste
- crushed tortilla chips and shredded cheddar cheese to garnish
- In a dutch oven, under medium high heat, heat up the oil and saute the onions until soft, about 5 minutes. Then add in garlic and stir until fragrant, a minute or two.
- Stir in tomatillos, tomatoes, and jalapeño. Cook for another 5 minutes so tomatillos can soften.
- Add chicken stock, green chilies, chicken, oregano, cumin, beans, and lime juice. Season with salt and pepper to taste. Cover and simmer until ready to serve, stirring occasionally. I let mine sit for about 30-45 minutes to let the flavors really meld together.
- Ladle into soup bowls and garnish the the tortilla chips and cheddar cheese.
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