White Chili with Salsa Verde
Submitted by jerryreinan
Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.
YIELD
8 servingsPREP
30 minCOOK
30 minREADY
60 minTwo recipes in one bowl, and both of them pull their weight.
The chili itself is clean and bright. Chicken breasts poached with cumin seeds and lemon pepper get cut into chunks and simmered with white corn, green chiles, great northern beans, and a generous squeeze of lime juice.
But the real star is the homemade salsa verde on the side. Chopped tomatillos, fresh cilantro, jalapeño, garlic, and adobo seasoning come together in a tangy, herby salsa that transforms each spoonful.
Ladle the hot chili over crushed tortilla chips and shredded Monterey Jack in each bowl, then let everyone spoon on as much salsa as they dare.
Kitchen Tips
- Make the salsa verde at least 30 minutes ahead so the flavors have time to meld. It gets better the longer it sits.
- Poaching the chicken in seasoned water keeps it moist and tender. Don’t rush it, and let the juices run clear before you pull it.
- Leave the beans undrained. That starchy liquid gives the chili body without adding cream or a roux.
- White corn has a sweeter, more delicate flavor than yellow corn and keeps the color palette light.
Ingredients
Directions
In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil.
Add chicken breast halves.
Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork tender and juices run clear.
Remove chicken from bones; cut into 1-inch pieces.
Return chicken to saucepan.
Spray medium skillet with cooking spray; heat over medium heat.
Add minced garlic; cook, stirring, for 1 minute.
Remove from pan; add to chicken mixture.
Add onions to skillet; cook, stirring, until tender.
Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture.
Bring to a boil.
Add beans; cook until thoroughly heated.
Salsa:
Combine all salsa ingredients in medium bowl; mix well.
Refrigerate 30 minutes to blend flavors.
To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese.
Serve with the salsa.
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