Yummiest White Chicken Chili EVER!

September 24, 2010

Yield: servings Active Time: 15 minutes Total Time: 30 minutes

This creamy soup-stew has fiber-filling white beans, tomatilloes, a member of the tomato family typically found in Mexico and other Latin countries, have a natural tang if you'd like, substitute one pound fresh, husked and rinsed tomatilloes for the 24-oz can.

Ingredients

  • 1 - 24 oz. can tomatilloes, drained
  • 2 tablespoons olive oil, divided
  • 3/4 lb. skinless boneless chicken breast, cut into 1/2-inch cubes
  • salt and pepper to taste
  • 1 medium onion, diced
  • 2 cloves minced garlic
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon white pepper
  • 2 - 15 oz. can low-sodium canellini beans, drained
  • 3 cups low-sodium chicken stock
  • 1/2 cup reduced-fat sour cream
  • fresh cilantro and lime wedges for garnish

Preparation

Preheat broiler.

Broil tomatilloes until they collapse and skins are charred, 10 minutes.

Remove from oven, cool, drain and chop.

While tomatilloes are broiling, heat oil in a large saucepan over medium-high heat.

Cook chicken, stirring occasionally, until just cooked through, 5-6 minutes.

Remove from heat and reserve.

Add remaining oil and cook onion soft and translucent, 8 minutes.

Add garlic and cook an additional minute.

Add cumin, coriander and white pepper, salt and pepper, and cook for one minute until spices are toasted and fragrant.

Add celery, tomatilloes, white beans, cooked chicken and chicken stock and bring to a boil; reduce heat and simmer for 10 minutes.

Remove from heat and stir in sour cream.

Divide among 4 bowls and garnish with cilantro and lime wedges.

Marcus Note: This recipe was taken from the Epicurious App for the iPhone. I searched their website and could not find the same recipe. And as far as the preparation goes I think you could probably steam the Tomatilloes instead of broiling them for the same results without the charring. And I would not salt this recipe till after it has simmered for awhile. The first time I made it I did salt before tasting as the recipe calls for it and it was a bit too salty with the chicken stock being salted. And fresh Cilantro is a HUGE part of this recipe. Don't skip it. Measurements can be taken as slight suggestions. I like to add more beans and chicken.