White Chili With Tomatillo Salsa

A preacher must always convey the impression that he himself has been gripped by what he is saying. If he has not been gripped nobody else will be. So this is absolutely essential. He must impress the people by the fact that he is taken up and absorbed by what he is doing. He is full of matter, and he is anxious to impart this. He is so moved and thrilled by it himself that he wants everybody else to share in this. He is concerned about them; that is why he is preaching to them. He is anxious about them; anxious to help them, anxious to tell them the truth of God. So he does it with energy, with zeal, and with this obvious concern for people.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Dutch	Beans, Cooper, Soups & ste	10	Servings

INGREDIENTS

3		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	t	Ground cumin
3/4	t	Dried oregano
1/4	t	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	T	Orange juice
1/2		Jalepeno pepper, seeded and
		chopped
1/2		Clove garlic, minced
1	t	Sugar
1	ds	Salt

INSTRUCTIONS

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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“It’s not how you start, it’s how you finish that counts”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 490 Calories From Fat: 35 Total Fat: 4g Cholesterol: 47.6mg Sodium: 418.2mg Potassium: 1890.8mg Carbohydrates: 74.5g Fiber: 21.4g Sugar: 4.5g Protein: 42.5g