Snappy White Chili

1
Kathy T

By
@socrmom

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1In a large pot, heat olive oil over medium heat. Add chicken and cook, stirring often until lightly browned. Remove from pan and set aside.
2Place 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.
3Return chicken to pan with cilantro and beans. Cook an additional 5 minutes. Add lime juice and salt and pepper.

About Snappy White Chili

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