| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Dutch | Beans, Cooper, Soups & ste | 10 | Servings |
INGREDIENTS
| 3 | cn | Low sodium chicken broth; divided (31 1/2 oz) |
| 19 | oz | Cannellini beans; canned, drained and divided |
| 16 | oz | Navy beans; canned, drained and divided |
| 4 | c | Chicken breast; cooked, skinned before cooking and cooked w/o salt |
| 1 | c | Onion; chopped |
| 16 | oz | Frozen white corn |
| 4 | oz | Green chiles; chopped |
| 1 | ts | Ground cumin |
| 3/4 | ts | Dried oregano |
| 1/4 | ts | Ground red pepper |
| 1/2 | lb | Tomatillos; husked, diced or green tomatoes, diced |
| 1/4 | c | Red onion; diced |
| 1/4 | c | Sweet yellow peppers; chopped or green peppers |
| 1/8 | c | Fresh cilantro; chopped |
| 1 | tb | Orange juice |
| 1/2 | sm | Jalepeno pepper; seeded and chopped |
| 1/2 | Clove garlic; minced | |
| 1 | ts | Sugar |
| 1 | ds | Salt |
INSTRUCTIONS
WHITE CHILI TOMATILLO SALSA Tomatillo Salsa: Combine all ingredients in a medium bowl. Cover and chill at least 30 minutes. Yields 2 cups. White Chili: Place 1 cup broth, 1/2 cup cannellini beans, and 1/2 cup navy beans in container of an 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 Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into individual bowls. Top servings evenly with Tomatillo Salsa. Yields 10 (1 cup) servings. MC formatted by Ramona - Sewgoode@aol.com Recipe by: Cook Healthy Cook Quick-Oxmoor House Posted to recipelu-digest Volume 01 Number 316 by Sewgoode@aol.com on Nov 27, 1997
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