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

How to Make Snappy White Chili

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.

Printable Recipe Card

About Snappy White Chili

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



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