Snappy White Chili

Kathy T

By
@socrmom

This is a family favorite. Unique taste with the lime and cilantro! Doubles nicely.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1/2 -1 lb
chicken breasts, boneless and skinless, cut in bite sized pieces
2 Tbsp
olive oil
7 oz
diced green chiles
1/2 c
chopped onion
3 clove
garlic, minced
3/4 lb
tomatillos
14 oz
can diced tomatoes
1-2 can(s)
chicken broth
1/2 tsp
oregano
1/2 tsp
coriander
1/2 tsp
cumin
1 can(s)
pinto beans
1/3 c
cilantro, fresh
salt and pepper to taste
juice of 1 lime

Directions Step-By-Step

1
In a large pot, heat olive oil over medium heat. Add chicken and cook, stirring often until lightly browned. Remove from pan and set aside.
2
Place onion and garlic in pan and sauté until softened. Stir in tomatillos, tomatoes with liquid, chicken broth (1-2 depending upon how soupy you prefer), green chiles, oregano, coriander and cumin. Bring to a boil, reduce heat and simmer about 20 minutes.
3
Return chicken to pan with cilantro and beans. Cook an additional 5 minutes. Add lime juice and salt and pepper.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Other Tags: Quick & Easy, Healthy