Dove's Nest White Chili
Submitted by novaraven
Bright, tangy white chicken chili with tomatillos, jalapeno, green chilies, cannellini beans, and fresh cilantro. A lighter take on chili that comes together in just 20 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis white chili has a totally different personality than the red stuff. Tomatillos and green chilies give it a bright, slightly tart backbone, while fresh tomatoes, jalapeno, and cilantro keep things lively and aromatic.
Chopped cooked chicken and two cans of creamy cannellini beans make it hearty enough for a main course without weighing you down. A squeeze of fresh lime juice at the end pulls all the flavors together with a zippy finish.
Twenty minutes, one pot, six servings. This is weeknight cooking at its fastest and most flavorful.
Chef Tips
- Use rotisserie chicken for the quickest prep, or poach chicken breasts while you chop the vegetables
- Leave the jalapeno seeds in for more heat, or remove them all for a milder chili
- Top with sour cream, shredded Monterey Jack, crushed tortilla chips, or sliced avocado
- This chili freezes well and tastes even better reheated the next day
Ingredients
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.
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