White Chilli Recipe

Name: White Chilli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALSA VERDE; 2 cups tomatillos -- coarsely chopped; 1/2 cup onion -- chopped; 1/2 cup cilantro or parsley -- chopped; 2 pickled jalapeno pepper -- chopped (fresh is OK, I usually end up adding a handful, and some serranos, too); 1 clove garlic -- minced (or 2, or 3...); 1/2 teaspoon lemon pepper; 1/2 teaspoon oregano leaves -- dried; 1/2 teaspoon adobo seasoning or garlic powder; 3 tablespoons lime juice; [be creative here - add heat/peppers to suit); WHITE CHILI; 2 1/2 cups water; 1 teaspoon lemon pepper; 1 teaspoon cumin seed; 4 chicken breast halves, approx. 1 1/2 lb. -- skin removed; 1 teaspoon olive oil; 1 clove garlic -- minced; 1 cup onion -- chopped; 2 9 oz. pkg. Green Giant Frozen White Shoepeg Corn -- thawed; 1 cup yellow chiles, diced (hungarian, caloro, habs - orange is close to yellow) but in a pinch, even canned green chiles will do.; 1 teaspoon cumin -- ground; 3 tablespoons lime juice; 2 15 oz. cans Northern Beans -- undrained; 1 cup tortilla chips -- crushed; 1 cup monterey jack cheese -- shredded

Servings: persons

SALSA VERDE
2 cups tomatillos -- coarsely chopped
1/2 cup onion -- chopped
1/2 cup cilantro or parsley -- chopped
2 pickled jalapeno pepper -- chopped (fresh is OK, I usually end up adding a handful, and some serranos, too)
1 clove garlic -- minced (or 2, or 3...)
1/2 teaspoon lemon pepper
1/2 teaspoon oregano leaves -- dried
1/2 teaspoon adobo seasoning or garlic powder
3 tablespoons lime juice
[be creative here - add heat/peppers to suit)
WHITE CHILI
2 1/2 cups water
1 teaspoon lemon pepper
1 teaspoon cumin seed
4 chicken breast halves, approx. 1 1/2 lb. -- skin removed
1 teaspoon olive oil
1 clove garlic -- minced
1 cup onion -- chopped
2 9 oz. pkg. Green Giant Frozen White Shoepeg Corn -- thawed
1 cup yellow chiles, diced (hungarian, caloro, habs - orange is close to yellow) but in a pinch, even canned green chiles will do.
1 teaspoon cumin -- ground
3 tablespoons lime juice
2 15 oz. cans Northern Beans -- undrained
1 cup tortilla chips -- crushed
1 cup monterey jack cheese -- shredded

1
Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes or more to blend the flavors. Meanwhile, in a large saucepan, combine water, 1 teaspoon lemon pepper and cumin seed; bring to a boil. Add chicken breasts. 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 bite size pieces (I actually ground up the chicken in my food processor). Return chicken to saucepan. Add olive oil to medium skillet and saute the onions and garlic until tender, add to chicken mixture. Add the corn, chiles, ground cumin and lime juice to the chicken mixture. Bring to a boil. Add the beans; cook until throughly heated. To serve, place a handful each of tortilla chips and cheese in a bowl; ladle hot chili over cheese. Slop some of the salsa verde on top and stir it all up. Good stuff!

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: SALSA VERDE, 2 cups tomatillos -- coarsely chopped, 1/2 cup onion -- chopped, 1/2 cup cilantro or parsley -- chopped, and more.

Yes, White Chilli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chilli

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