White Chili with Salsa Verde

White Chili With Salsa Verde Recipe

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Jamallah Bergman


A yummy chili with a hot kick!

★★★★★ 1 vote



2 c
coarsely chopped tomatillos or 2 cans tomatillos,chopped,well drained
1/2 c
chopped onion
1/2 c
chopped fresh cilantro or parsley
pickled jalapeno pepper,chopped
1 clove
1/2 tsp
lemon pepper seasoning
1/2 tsp
dried oregano leaves
1/2 tsp
adobo seasoning or garlic powder
2 to 3 Tbsp
lime juice


2 1/2 c
1 tsp
lemon pepper seasoning
1 tsp
cumin seed
chicken breast halves, skinless
olive oil nonstick cooking spray or 1 tsp olive oil
1 clove
1 c
chopped onions
2 pkg
frozen shoepeg white corn in a pouch,thawed
2 can(s)
chopped green chilies,undrained
1 tsp
2 to 3 tsp
lime juice
2 can(s)
great northern beans,undrained
2/3 c
crushed tortilla chips
1 1/2 oz
shredded reduced fat monterey jack cheese (2/3 cup)


1Combine all salsa ingredients in medium bowl;mix well. Refrigerate 30 minutes to blend flavors.
2Meanwhile,in large saucepan,combine water,1 tsp lemon pepper seasoning and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into 1 inch pieces. Return chicken to saucepan.
3Spray medium skillet with nonstick cooking spray;heat over medium heat. Add garlic clove; cook and stir 1 minute. Remove from skillet; add to chicken mixture. Add 1 cup onion to skillet; cook and stir until tender. Add cooked onions, corn,chilies,cumin and 2 to 3 tbsp lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated.
4To serve, place about 1 tbsp each of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with salsa.

About White Chili with Salsa Verde

Course/Dish: Chili
Other Tag: Quick & Easy