As we are coming in to the cooler nights, I start to love making soups and chowders! This White Chicken Chili with Tomatillo Salsa is really perfect for late summer/early fall weather because it’s nice and light, and full of kick! You are going to LOVE this recipe. It’s so so simple to make, and makes a lot! You could freeze the leftovers and have yourself an easy lunch another day when you don’t feel like cooking! When we made this recipe recently, it fed 5 adults, a teenager, and 3 smaller children for dinner and 4 adults the next day for lunch!
White Chicken Chili
3 (10 1/2 oz.) cans low-sodium chicken broth, divided
1 (19 oz.) can cannellini beans, drained and divided
1 (16 oz.) can navy beans, drained and divided
4 cups shredded cooked chicken breast
1 cup chopped onion
1 (16 oz.) package of frozen white corn
1 (4 oz.) can chopped green chiles
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/4 teaspoon cloves
2 cloves minced garlic
Place 1 cup broth, 1/2 cup cannellini beans, and 1/2 cup navy beans in container of electric blender or food processor; cover and process until smooth.
Place bean mixture, remaining broth, remaining cannellini beans, remaining navy beans, chicken, and remaining ingredients in a large pot and bring to a boil. Then cover, reduce heat, and simmer 30 minutes.
Ladle chili into bowls and top with sour cream, mozzarella or monterey jack cheese, and/or Tomatillo Salsa (recipe below) and Enjoy!
1/2 pound husked, diced tomatillos or diced green tomatoes
1/4 cup diced red onion
1/4 cup chopped sweet yellow or green pepper
1/8 cup chopped fresh cilantro
1 tablespoon orange juice
1/2 small jalapeno pepper, seeded and chopped
1/2 clove garlic, minced
1 teaspoon sugar
Dash of salt
Combine all ingredients in a medium bowl. Cover and chill at least 30 minutes.