Reta Smith Recipe

White Chicken Chili with Salsa Verde

By Reta Smith bob


Recipe Rating:
Serves:
12-12
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Reta's Story

This is my Pillsbury Bake-Off Winning Recipe from 1992.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is an amazing recipe - It's no wonder it was a big winner for Reta! I especially enjoyed the salsa. Believe it or not, I had never cooked with tomatillos prior to this... Now I'm referring to them as “the Granny Smith of tomatoes”.   The salsa is award-worthy in and of itself, and when paired with the bean soup it is simply unbelievable.

Ingredients

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

Directions Step-By-Step

1
The above is the Salsa that goes with the chili
2
Chili

2-1/2 C. Water
1 tsp. lemon pepper seasoning
1 tsp. cumin seed
4 Chicken Breast halves (bone-in)
Olive Oil nonstick cooking spray
1 large clove garlic, minced
1 C. chopped onions
2 (9oz)Pkg. frozen shoepeg corn
2 (4.5oz) cans chopped green chiles, undrained
1 tsp. cumin powder
3 T. fresh lime juice
2 (15oz) cans great northern beans, undrained
1 cup crushed white tortilla chips
1-2 oz shredded reduced-fat Monterey Jack cheese

In large suacepan, combine water, lemon pepper & cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender & juices run clear. Remove chicken to platter & remove skin & bones. Chop into small peices. Return to saucepan.

Spray medium skillet with cooking spray. Over medium heat add garlic; cook & stir for one minute. Remove from skillet & add to chicken & broth. Add onions to skillet & stir until tender. Add cooked onions, corn, chiles, cumin powder & lime juice to chicken mixture. Bring to boil. Add beans & stir until heated through.

To serve, place a generous Tablespoon of chips & cheese to 8 individual bowls: ladle on soup. Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice & texture plus a wonderful flavor. This is not a hot chili and is low in calories. The salsa is also good just with chips. Enjoy!

About this Recipe

Course/Dish: Chicken Soups, Chili
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy


loading...

15 Comments

user
Melanie B MelBelle
Jun 19, 2014
YUMMY!!!!!
user
Feb 9, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
user
Stephanie Dodd skeen
Sep 28, 2013
looks delish!!!