White Chili with Roasted Tomatillos and Chicken

I honestly don’t remember where I got this recipe, but I’ve been making it for years and it so good, especially on a cold Sunday afternoon. Use a roasted chicken from the local super market for the chicken meat. And, need I say…homemade, fresh chicken stock takes this to a heavenly place.


 2 tablespoons of olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2 cans of Ro-tel
6 tomatillos, skin removed, and chopped
1 jalapeño, chopped
2 cups of chicken stock
1 17oz. can of green chiles, chopped
2 cups of cooked chicken, chopped
½ teaspoon of dried oregano
½ teaspoon of ground cumin
¼ cup of chopped cilantro
2 (19 oz) cans of cannellini or Great Northern beans
Salt and pepper, to taste
Sour Cream
Shredded Monterey Jack cheese
Fried flour tortilla strips
Heat the olive oil in a large pit over medium high heat.  Add the onion, sauté for about 5 minutes, until softened.  Add the garlic.  Cook for 2 minutes longer, do not brown.
Add the tomatoes, tomatillos and jalapeno.  Cook until the tomatillos are tender, stirring occasionally, about 12 minutes.
Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.  Cook until heated through.  Season with salt and pepper.
Ladle the chili into serving bowls.  Serve garnished with a dollop of sour cream, shredded cheese, and fired tortilla strips.
Simply divine. 
dove on the stove
melding the flavors on the stove…



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