White Chili With Tomatillo Salsa

Recipe Ingredients

		White chili
3		Low sodium chicken broth - divided (31 1/2 oz)
19 oz	539g	Cannellini beans - canned, drained and divided
16 oz	454g	Navy beans - canned, drained and divided
4 cups	250g / 8.8oz	Chicken breast - cooked, skinned
		Before cooking and cooked w/o salt
1 cup	62g / 2.2oz	Onion - chopped
16 oz	454g	Frozen white corn
4 oz	113g	Green chiles - chopped
1 teaspoon	5ml	Ground cumin
3/4 teaspoon	3.8ml	Dried oregano
1/4 teaspoon	1.3ml	Ground red pepper
		Tomatillo salsa
1/2 lb	227g / 8oz	Tomatillos - husked, diced or
		Green tomatoes - diced
1/4 cup	15g / 0.5oz	Red onion - diced
1/4 cup	36g / 1.3oz	Sweet yellow peppers - chopped or
		Green peppers
1/8 cup	2g / 0.1oz	Fresh cilantro - chopped
1 tablespoon	15ml	Orange juice
1/2 tablespoon	7.5ml	Jalapeno pepper - seeded and chopped (small)
1/2		Garlic - minced
1 teaspoon	5ml	Sugar
1		Salt

Recipe 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.

Source:
Cook Healthy Cook Quick-Oxmoor House

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