snappy white chili

Name: Snappy White Chili
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1/2 -1 pound(s) chicken breasts, boneless and skinless, cut in bite sized pieces; 2 tablespoon(s) olive oil; 7 ounce(s) diced green chiles; 1/2 cup(s) chopped onion; 3 clove(s) garlic, minced; 3/4 pound(s) tomatillos; 14 ounce(s) can diced tomatoes; 1-2 can(s) chicken broth; 1/2 teaspoon(s) oregano; 1/2 teaspoon(s) coriander; 1/2 teaspoon(s) cumin; 1 can(s) pinto beans; 1/3 cup(s) cilantro, fresh; - salt and pepper to taste; - juice of 1 lime

(1 RATING)

23 Pinches 1 Photo

Kathy T

Austin, TX

Updated on Oct 7, 2012

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

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1/2 -1 pound chicken breasts, boneless and skinless, cut in bite sized pieces
2 tablespoons olive oil
7 ounces diced green chiles
1/2 cup chopped onion
3 cloves garlic, minced
3/4 pound tomatillos
14 ounces can diced tomatoes
1-2 can chicken broth
1/2 teaspoon oregano
1/2 teaspoon coriander
1/2 teaspoon cumin
1 can pinto beans
1/3 cup cilantro, fresh
- salt and pepper to taste
- juice of 1 lime

How To Make snappy white chili

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.

Step 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.
Step 3

Return chicken to pan with cilantro and beans. Cook an additional 5 minutes. Add lime juice and salt and pepper.
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