Wednesday, March 26, 2008

White Bean Chicken Tomatillo Chili

by Marie
It is almost out of soup season but we have all been sick so soup sounded good tonight and this one is one of our favorites so I thought I would share.
1 onion, chopped
2 cloves, garlic, minced
2 1/2 cups chicken broth
1 lg can (28 oz) tomatillos, drained (You can find these in the Mexican food isle in most grocery stores, with the canned chilies)
1 lg can (28 oz) dices tomatoes
1 (7 oz) can diced green chilies
3/4 tsp dried oregano
3/4 tsp ground coriander seed
1/2 tsp cumin
1 (15 oz) can white beans
1 can corn, drained or fresh or frozen corn
2 cups diced cooked chicken
salt and pepper to taste
Cook onion and garlic in a little olive oil or cooking spray until onion is soft. Add broth, tomatillos (break up the tomatillos in the pan with a spoon), tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. Add corn, chicken and beans, simmer for five minutes. Season with salt and pepper to taste.
Serve with sour cream, shredded cheese and tortilla chips.
This recipe is very versatile. You can add more or less of the ingredients to suite your taste. For busy nights, I will add to a crock pot after adding the corn, chicken and beans to keep warm until dinner time.

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