White Chicken Chili with Salsa Verde

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


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

The Cook

Reta Smith Recipe
Well Seasoned
Liberty, MO (pop. 29,149)
Member Since Nov 2009
Reta's notes for this recipe:
This is my Pillsbury Bake-Off Winning Recipe from 1992.
Make it Your Way...

Personalize This
Kitchen Crew
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.


The above is the Salsa that goes with the 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!

1-5 of 15 comments

Showing OLDEST First
(Switch to Newest First)
user Shannon Smith Shannon - Jan 28, 2010
This is a great recipe and it is the salsa verde that makes it different. I have made this and shred this with so many and it is always a crowd pleaser. Go mom!!!
user Karen Kirkwood Dulvary - Aug 22, 2010
This is absolutely the best!! The Salsa Verde really kicks it off.
user Sylvia Carroll mama2eleven - Nov 12, 2010
I made this but did not have lime and forgot the lemon pepper. AND to top it off had no white beans so my white chile had light red beans. STILL a big hit.
user Joanne Etoll whobwhate - Nov 13, 2010
Is it cumin seed or powder? It shows "seed" in ingred. and in the directions it shows "powder". I have never heard of cumin seed....Can't wait to try this out.
user Al Smith eltonsmith - Nov 13, 2010
You need to rinse the beans to get rid of the calcium carbonate. You can't boil cumin more than 30 minutes or it will turn bitter. I would serve the beans separate from the chili. I love your recipe.

Gift Membership