I had a few canned items in my pantry I was trying to utilize last week, and I came across this recipe on AllRecipes.com. I didn’t have the canned tomatillos the recipe called for, and the grocery story didn’t have those. I imagine you can get them at a Mexican specialty grocery store, but I didn’t feel like finding one. So I went with a 16oz jar of salsa verde. I was afraid the recipe would be too liquidy, but it turned out perfect! It has just a little kick to it. This recipe is definitely a keeper!
Here is the recipe I used.
White Bean Chicken Chili
Prep time
Cook time
Total time
Author: April's Webpage
Recipe type: Soups
Serves: 8-10
Ingredients
- 1 tbsp canola oil
- 1¼ lb uncooked chicken breasts, cut into small diced cubes
- 4 oz (1 small) chopped onion
- 2 garlic cloves, minced (or 1 tsp jarred garlic)
- 14.5oz can chicken broth
- 16oz jar salsa verde (tomatillo salsa)
- 14.5oz can petite diced tomatoes, drained
- 2 4oz cans (8oz total) diced green chiles (not drained)
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1½ cups frozen corn kernels
- 15.5oz can Great Northern beans, drained & rinsed
- ½ tsp salt
- ¼ tsp pepper
- shredded cheddar cheese (optional)
- sour cream (optional)
Instructions
- Heat oil and cook chicken until no longer pink. Add onions and garlic and cook until tender.
- Stir in the remaining ingredients. Bring to a boil and simmer for 10 minutes.
- If you want, you can garnish each bowl of soup with some shredded cheddar (or Monterrey Jack) cheese and a few dollops of sour cream.