White Chili With Tomatillo Salsa
| 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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Nutrition (calculated from recipe ingredients)
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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