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
Ingredients
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2 tablespoons
olive oil
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1
onion, chopped
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3
garlic cloves, minced
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15 ounces
can of diced tomatoes w/ green chilies
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6
tomatillos, chopped
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1
jalapeño, halfway deseeded
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2 cups
chicken stock
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7 ounces
can of green chilies, chopped
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3
chicken breasts, cooked and shredded
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1/4 teaspoon
oregano
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1/4 teaspoon
cumin
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2
15 ounce cans of Great Northern beans, undrained
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juice from 1 lime
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salt and pepper to taste
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crushed tortilla chips and shredded cheddar cheese to garnish
Directions
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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.
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Stir in tomatillos, tomatoes, and jalapeño. Cook for another 5 minutes so tomatillos can soften.
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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.
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Ladle into soup bowls and garnish the the tortilla chips and cheddar cheese.
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