white chicken chili with salsa verde

Name: White Chicken Chili With Salsa Verde
Prep time: 30 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: ## SALSA VERDE; 2 cup(s) chopped fresh tomatillos or 2 11oz cans chopped tomatillos, drained; 1/2 cup(s) onion, chopped; 1/2 cup(s) cilantro, chopped; 1 - pickled jalapeno, chopped; 1 - clove garlic, minced; 1/2 teaspoon(s) lemon pepper; 1/2 teaspoon(s) dried oregeno; 1/2 teaspoon(s) Adobo seasoning or garlic powder; 2-3 tablespoon(s) lime juice; ## CHILI; - water, to cover chicken; 4 - chicken breasts, bone-in; 1 teaspoon(s) lemon pepper; 1 teaspoon(s) cumin seed; olive oil non-stick cooking spray.; 1 clove(s) garlic, minced; 1 cup(s) chopped onions; 1 can(s) shoepeg corn (11 oz); 2 can(s) green chiles, undrained (4.5 oz each); 1 teaspoon(s) cumin powder; 3 tablespoon(s) fresh lime juice; 2 can(s) Great Northern Beans, undrained (15 oz each); ## TOPPING; 1 cup(s) crushed white tortilla chips; 2 ounce(s) reduced-fat Monterey Jack Cheese, shredded

(6 RATINGS)

1.46K Pinches 12 Photos

Reta Smith

Liberty, MO

Updated on May 15, 2021

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

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Bowls of White Chicken Chili With Salsa Verde.

Blue Ribbon Recipe

This is an amazing white chicken chili recipe. It's no wonder it was a big winner for Rita! The white chili is on the lighter side. While it may not have any cream, it's full of flavor. Cumin really gives it the Southwest flavor you expect from chili. The salsa verde brings the chili to the next level of goodness. Fresh and full of flavor, the salsa is award-worthy in and of itself, and when paired with the white bean chili it's simply unbelievable.

— The Test Kitchen

prep time 30 Min

cook time 1 Hr

method Stove Top

yield 12-12 serving(s)

Ingredients

SALSA VERDE
2 cups chopped fresh tomatillos or 2 11oz cans chopped tomatillos, drained
1/2 cup onion, chopped
1/2 cup cilantro, chopped
1 - pickled jalapeno, chopped
1 - clove garlic, minced
1/2 teaspoon lemon pepper
1/2 teaspoon dried oregeno
1/2 teaspoon Adobo seasoning or garlic powder
2-3 tablespoons lime juice
CHILI
- water, to cover chicken
4 - chicken breasts, bone-in
1 teaspoon lemon pepper
1 teaspoon cumin seed
olive oil non-stick cooking spray.
1 clove garlic, minced
1 cup chopped onions
1 can shoepeg corn (11 oz)
2 cans green chiles, undrained (4.5 oz each)
1 teaspoon cumin powder
3 tablespoons fresh lime juice
2 cans Great Northern Beans, undrained (15 oz each)
TOPPING
1 cup crushed white tortilla chips
2 ounces reduced-fat Monterey Jack Cheese, shredded

How To Make white chicken chili with salsa verde

Step 1

In a large saucepan, combine water, lemon pepper, and cumin seed: bring to boil. Add chicken. Reduce heat to low; cover & simmer 20-30 minutes or until chicken is fork-tender and juices run clear.

Step 2

While chicken is cooking, make the salsa verde by chopping all of the ingredients into a mixing bowl.
Step 3

Add lime juice and seasoning. Mix well, cover, and chill until needed.
Step 4

Remove chicken to a platter. Remove skin and bones. Chop into small pieces. Return to saucepan with the broth.
Step 5

Spray medium skillet with cooking spray. Cook onions and garlic until tender. Add them to the chicken and broth along with the corn, chilies, cumin powder, and lime juice. Bring the mixture to a boil.
Step 6

Add Northern beans and stir until heated through.
Step 7

To serve, place a generous tablespoon of chips and cheese into 8 individual bowls.
Step 8

Ladle white chili over the chips and cheese.
Step 9

Serve with Salsa Verde and more chips, if desired. Simply add salsa to soup to add spice and 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!
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