RECIPE: White Chicken Chili With Salsa Verde
White Chicken Chili With Salsa Verde
American Hometown Media
American Hometown Media
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By Reta Smith from Liberty, MO
American Hometown Media
This is an amazing white chicken chili recipe. It’s no wonder it was a big winner for Rita! The white chili is on the lighter side. While it may not have any cream, it’s full of flavor. Cumin really gives it the Southwest flavor you expect from chili. The salsa verde brings the chili to the next level of goodness. Fresh and full of flavor, the salsa is award-worthy in and of itself, and when paired with the white bean chili it’s simply unbelievable.
Ingredients
SALSA VERDE
- 2 c chopped fresh tomatillos or 2 11oz cans chopped tomatillos, drained
- 1/2 c onion, chopped
- 1/2 c cilantro, chopped
- 1 pickled jalapeno, chopped
- 1 clove garlic, minced
- 1/2 tsp lemon pepper
- 1/2 tsp dried oregeno
- 1/2 tsp Adobo seasoning or garlic powder
- 2-3 Tbsp lime juice
CHILI
- water, to cover chicken
- 4 chicken breasts, bone-in
- 1 tsp lemon pepper
- 1 tsp cumin seed
- olive oil non-stick cooking spray.
- 1 clove garlic, minced
- 1 c chopped onions
- 1 can shoepeg corn (11 oz)
- 2 can green chiles, undrained (4.5 oz each)
- 1 tsp cumin powder
- 3 Tbsp fresh lime juice
- 2 can Great Northern Beans, undrained (15 oz each)
TOPPING
- 1 c crushed white tortilla chips
- 2 oz reduced-fat Monterey Jack Cheese, shredded
>> See directions for White Chicken Chili with Salsa Verde
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