Dove's Nest White Chili
Yield
6 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons | olive oil |
|
| 1 | medium |
onions
chopped |
|
| 3 | each |
garlic cloves
minced |
|
| 2 ½ | cups |
tomatoes
red, ripe, chopped |
|
| 6 | each |
tomatillos
whole, diced |
*
|
| 1 | each |
jalapeño pepper
seeded, minced |
*
|
| 2 | cups | chicken broth |
|
| 1 | cup |
green chili peppers
17 ounces, chopped |
|
| 2 | cups |
chicken
cooked, chopped |
|
| ½ | teaspoon | oregano |
|
| ½ | teaspoon | cumin |
|
| 4 | tablespoons |
cilantro
fresh |
|
| 38 | ounces |
white kidney beans, canned
and liquid, two cans, prefer cannellini |
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Trans-fat Free, High Fiber
Directions
In a large pot, heat olive oil over medium-high heat.
Add onion and cook until onion begins to solfen, 3 to 5 minutes.
Add garlic and cook 1 to 2 minutes longer.
Do not brown.
Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft.
Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice.
Heat through and season to taste with salt and pepper.
Comments
