NWPA Growers Co-op
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White Chicken Chili

4 medium-size tomatilloes

 2 tablespoons olive oil

 1 1/2 pounds chicken, boneless, skinless and cut into 1 inch chunks

1 cup chopped onion

 6 cloves garlic, minced

 1 teaspoon each cumin and dried oregano

 1 14 ounce can low sodium chicken broth

 1 19 ounce can white beans (cannelloni), drained and rinsed

 1 fresh jalapeno chili pepper, seeded and diced

 1 cup whole green chili peppers (about 4), charred and chopped (if using canned, drain liquid)

 1 1/2 teaspoons sea salt

 2 tablespoons fresh cilantro, chopped


Preheat oven to 425 degreesF. Place tomatilloes on baking pan lined with foil. Roast 10 minutes or until lightly brown and let cool. When cool, puree or mash. Set aside. In a 6-quart saucepan, saute onions and garlic over medium heat until soft. Remove from pan and set aside. Add chicken to saucepan and saute over medium-high heat until sides are lightly browned. Add cumin, oregano, onions, and garlic and stir for one minute. Add chicken broth, white beans, jalapeno and green chili peppers, and roasted tomatilloes. Bring to boil and then simmer partially covered for 1 hour. Chili should have the consistency of a thick stew. Stir in salt and cilantro and season to taste. Serve warm with cornbread.

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