Quick White Chili

Name: Quick White Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil; 1 lb skinless chicken breast half, diced; 3 shallots, peeled and chopped; 3 garlic cloves, peeled and chopped; 1 (15 1/2 ounce) can tomatillos, drained and cut up; 1 (15 1/2 ounce) can tomatoes; 1 (10 ounce) can chicken broth; 1 (6 ounce) can diced mild green chilies; 1/2 teaspoon dried oregano, crumbled; 1/2 teaspoon coriander seed, crushed; 1/4 teaspoon ground cumin; 2 (16 ounce) cans white kidney beans, drained; 1 lime, juice of; salt; fresh ground pepper; chopped red onion; fresh cilantro; jalapeno; tomatoes; avocado, sliced; sour cream; shredded monterey jack cheese; lime wedge

Submitted by Sharlene~W

"This is in my family's "Top 10" list. Quick and easy and very good. I found it in the food column of my local paper (San Jose Mercury News) several years ago. Addendum: I couldn't find tomatillos in the grocery store when I wanted to make this recently. I substituted an equivalent sized bottle of "Salsa Verde" and got nearly the same results. Just look for one that the primary ingredient is tomatillos."

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Ready In:: 45mins
Ingredients:: 23
Serves:: 4

ingredients

2 tablespoons olive oil
1 lb skinless chicken breast half, diced
3 shallots, peeled and chopped
3 garlic cloves, peeled and chopped
1 (15 1/2 ounce) can tomatillos, drained and cut up
1 (15 1/2 ounce) can tomatoes
1 (10 ounce) can chicken broth
1 (6 ounce) can diced mild green chilies
¹⁄₂ teaspoon dried oregano, crumbled
¹⁄₂ teaspoon coriander seed, crushed
¹⁄₄ teaspoon ground cumin
2 (16 ounce) cans white kidney beans, drained
1 lime, juice of
salt
fresh ground pepper
garnish
chopped red onion
fresh cilantro
jalapeno
tomatoes
avocado, sliced
sour cream
shredded monterey jack cheese
lime wedge

directions

In a large saucepan, heat olive oil.
Add chicken and cook, stirring often, just until beginning to brown.
Remove with slotted spoon and set aside.
Add shallots and garlic to pan and sauté until softened.
Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
Bring to boil, then immediately reduce heat and simmer about 20 minutes.
Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
Add lime juice and season to taste with salt and pepper.

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Reviews

Easy to fix -- all you need is a good can opener! The lime, tomatillos and cilantro give this chili its delicious, zippy taste and fabulous aroma. Be sure to have lots of cheese, red onion, extra lime wedges, sour cream, jalapenos, etc. for your diners to put on top. Yummy!

Lynnzie
I think some of my best recipes also came out of the food section,in the newspaper.Delicious chilt-not so hot you cannot eat it,just enough heat.I loved it,different from other chili.Thank-you Sharlene~W.

out of here
I was going to post an almost identical recipe. I skip the salt and sometimes top mine with reduced-fat sharp cheddar cheese. This also freezes well- defrost in fridge overnight and reheat over medium-low heat. Very tasty!

BecR2400

RECIPE SUBMITTED BY

Sharlene~W

Campbell, California

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.

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