SHARSH'S WHITE BEAN CHICKEN CHILI
Steps:
- Roast the poblano peppers on a grill or under the broiler turning often, until blackened and soft. Place them in a bowl covered with plastic wrap to cool (this will make peeling them easier). When cool; peel, seed and dice the poblano peppers.
- Dice the onions and bell pepper. Heat the oil in a large Dutch oven or kettle. Add onions, yellow bell pepper, poblano peppers, pressed garlic, chili powder and ancho chili powder. Saute this mixture until the onions are tender, 5 to 7 minutes. Add the diced chicken breast and continue to cook until chicken is fully cooked, 10 to 15 minutes depending on the size of your dice.
- Wash and stem the tomatillos then run them through a food processor until they are pulverized, but still have some texture (you could dice them by hand, but this will leave the tomatillo skins floating around in your finished product). Add the tomatillos and the broth to the chicken and pepper mixture. After this is heated through (about 10 minutes), check the spiciness and, if necessary, add either a finely chopped jalapeno or serrano pepper for more heat (we're looking for a slow, sustained burn, not fire). Season, to taste, with salt and pepper. Simmer for 30 minutes to meld the flavors. Add the beans and cilantro, cook a final 5 minutes to heat thoroughly and serve with a garnish of cilantro and lime slice.
SPICY CHILI VERDE WITH WHITE BEANS & OPTIONAL CHICKEN
A thick and hearty vegetarian chili verde with a good kick of heat and the zingy tang of fresh-roasted tomatillos. It's plenty satisfying on its own, but you can also add cooked and shredded chicken (we use store-bought rotisserie chicken) for the carnivores.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Remove papery husks from the tomatillos and rinse off any dirt. Place tomatillos and jalapeno peppers on a rimmed baking sheet. If you want to minimize the risk of the tomatillos exploding, score them by giving each a quick shallow slice with a knife - though I've never done this. Which is probably one of many reasons why I need to clean my oven.
- Bake, turning tomatillos and peppers over once about 15 minutes in, until they're soft and blackened in spots, about 25 minutes. Remove from oven and allow to cool.
- While the tomatillos and the peppers are roasting, assemble the base of the soup. To a large saucepan or medium soup pot over medium heat, add the olive oil. When heated, add the onion and oregano. Saute until soft and fragrant but not browned. Add garlic, coriander, salt, and pepper and cook, stirring, for one more minute. Add the flour and cook, stirring constantly, for three minutes. Slowly pour in the vegetable broth, stirring while you pour.
- Bring to a boil, stirring frequently, and cook until thickened, about 15 minutes.
- Peel jalapenos and taste the flesh. If they're very mild, you may want to add both peppers to the soup, seeds and all. On the other hand, if they're particularly hot, you may want to discard the seeds entirely and only one pepper, or even half of one pepper. Jalapenos can vary greatly in heat, so I've learned tasting and then adding cautiously is the way to go. Add the tomatillos and juices from the pan to the soup as well.
- Remove soup from heat and, using an immersion blender or by carefully transferring to a blender in batches, puree the soup. Return to medium-low heat. Add the beans and the can of diced green chilies and stir to combine. Taste and add additional salt and pepper if desired.
- If adding chicken to half, set a medium saucepan over medium-low heat and transfer about 3 cups of the chili to the pan. Add cooked shredded chicken and stir. Bring to a simmer then serve. If adding chicken to all, add it to the main pot now.
- Bring to a simmer to heat the chilies and white beans. Remove from heat and stir in the lime juice.
- Ladle into bowls and serve with cilantro leaves, additional lime wedges for squeezing over the top, and sour cream or Greek yogurt if desired.
- Leftovers keep refrigerated in an airtight container for 2-3 days.
WHITE BEAN CHICKEN CHILI
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Provided by Thea
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 35m
Yield 9
Number Of Ingredients 14
Steps:
- Heat oil, and cook onion and garlic until soft.
- Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
- Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 219.8 calories, Carbohydrate 21.2 g, Cholesterol 39.8 mg, Fat 6.1 g, Fiber 6 g, Protein 20.1 g, SaturatedFat 1 g, Sodium 785.6 mg, Sugar 4.3 g
WHITE BEAN CHILI WITH TOMATILLOS
Steps:
- In a large pot, combine all ingredients except cheese. Bring to a boil, reduce heat and simmer until beans are tender, about 1 1/2 hours. Season to taste with salt and pepper. Puree some of the chili to thicken, and stir in the cheese. Serve hot with your choice of toppings (ex: chopped red onion, pepper jack cheese, sour cream).
SOUTH BEACH DIET TOMATILLO WHITE CHILI
A golden & delicious white chili with a tangy tomatillo kick. This is a hearty stew type soup, full of vegetables and beans. It's extremely healthy: low fat, low cholesterol and low carb but full of taste! Excellent for phase 1 of the South Beach Diet! Easy to prepare using whatever green, white or yellow ingredients you have on hand (it's especially good using chopped jicama if you have it). If using a crockpot cook for 4 hours on high or 6 hours on low. Excellent served sprinkled with low fat cheddar or mexican cheese blend.
Provided by Moogliwoogli
Categories Mexican
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Season the cut chicken breast with the salt and 1/2 of the ground cumin seed.
- Brown the onion in olive oil in a large, heavy bottomed stock pot.
- Add the chicken and cook until nearly done.
- Add the garlic, oregano & jalapeno and cook another 5 minutes or so.
- Add the tomatoes and cook until they begin to break apart, about 10 minutes.
- Add the chicken broth, salsa verde (tomatillo sauce), green pepper, celery & jicama (if available). Stir well.
- Add the canellini (or garbanzo) beans & hominy and stir gently to mix well.
- Check for seasonings, adding more ground cumin, salt or jalapeno to your taste.
- Bring to a gentle boil then simmer on low for 1 1/2 hours until done.
- The jicama will stay crunchy, adding a bit of texture to the soup.
- Top with low fat cheddar or mexican cheese blend if desired.
- Excellent if served with cheese quesadillas.
- Enjoy!
Nutrition Facts : Calories 298.4, Fat 3.7, SaturatedFat 0.6, Cholesterol 26.3, Sodium 872.5, Carbohydrate 44.3, Fiber 9.7, Sugar 4.3, Protein 23.1
HARISSA AND WHITE BEAN CHILI
The key to achieving depth of flavor in this fresh, nontraditional, 30-minute chili recipe is layering ingredients with bold condiments that do most of the work for you. Here, soy sauce and harissa are used to provide umami, spice and heat. Finish the chili as you'd like, topping it with all of the suggestions below, or skipping the yogurt and feta to keep it vegan. The chili will thicken as it sits, so add a little water when reheating. If you don't like tomato skins or don't want to buy fresh tomatoes, substitute 2 tablespoons of tomato paste for the tomatoes, adding it with the harissa. For a more substantial meal, serve with rice or bread, or double the recipe for leftovers.
Provided by Yasmin Fahr
Categories dinner, lunch, weekday, soups and stews, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 20
Steps:
- In a Dutch oven or large pot, heat the oil over medium-high until shimmering. Add the onion, bell pepper and diced jalapeño, and season with salt. Cook, stirring occasionally, until the onions just start to soften in color and texture, about 3 minutes. Add the tomatoes, season lightly with salt and cook, stirring occasionally, until most of the tomatoes have burst, 6 to 7 minutes, lowering the heat if the onions threaten to burn. Stir in the harissa, cumin, oregano and garlic, and cook until fragrant, about 1 minute. Stir in the soy sauce, scraping up anything on the bottom of the pot, until combined, about 1 minute.
- Add the white beans and broth, season with salt, and raise the heat to bring it to a gentle boil. Adjust the heat to maintain a simmer, then cook until the broth thickens and the beans become soft and creamy, stirring occasionally to make sure nothing is sticking to the bottom, about 12 to 15 minutes. Smash any remaining whole tomatoes against the side of the pot. Stir in the spinach in batches until wilted. Squeeze in the lime halves, and season to taste with salt and pepper.
- Divide among bowls and top each with a spoonful of yogurt, followed by the avocado, cilantro, feta and jalapeño rounds. Serve with the lime wedges.
CHICKEN TOMATILLO CHILI
I really love this recipe. I make it all year round, Even the kids like it! Inspired by Country Living Magazine, January 2001. Pork tenderloin can be used as well. Be sure to top with chopped cilantro. It is great without BUT so much better with it!
Provided by Chicagoland Chef du
Categories Lunch/Snacks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Add oil to pot. Over medium heat, sauté chicken, season with salt, cook until no longer pink. About 3-4 minutes. Remove chicken from pot, set aside.
- In the mean time, in a food processor, make a flavor paste. Combine tomatillos, green chilies and jalapeño and blend until thick & smooth. May need to make 2 batches.
- Add more oil if desired, add onions and garlic, sauté until tender, about 5 minutes. Careful not to burn the garlic. Add chicken back to pot. Add cumin and coriander. Stir.
- Add the flavor paste, green chilies, chicken broth and beans to the cooked chicken pieces.
- Simmer for at least 45 minutes or until desired thickness is achieved. I prefer to simmer longer, for up to 2 hours.
- Top with cilantro at serving.
- Serve with warm torn flour tortillas or crispy tortilla chips.
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