White Chicken Chili with Salsa Verde

1
Reta Smith

By
@bob

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

Blue Ribbon Recipe

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.

Check out more of our delicious chicken recipes! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 6 votes

Comments:
Serves:
12-12
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 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

How to Make White Chicken Chili with Salsa Verde

Step-by-Step

  1. The above is the Salsa that goes with the chili
  2. 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!

Printable Recipe Card

About White Chicken Chili with Salsa Verde

Course/Dish: Chicken Soups Chili
Main Ingredient: Chicken
Regional Style: American
Collection: Chili
Other Tag: Healthy



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