White Chili with Tomatillos and Chicken

Course: Soup or Stew

Cuisine: American Southern

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 325kcal

Author: Kris Longwell

This White Chili with Tomatillos and Chicken is the most comforting bowl of yumminess. Tomatillos can be found in the produce section of most well-stocked food markets. However, if you can't find them, you can substitute chopped green bell pepper. And this comes together in 30 to 40 minutes! So good!

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Ingredients

Flour tortilla strips lightly fried in oil
vegetable oil for frying tortilla strips
2 tablespoon olive oil
1 medium onion chopped
3 cloves garlic minced
2 cans Ro-tel or canned tomatoes with chiles
6 tomatillos skin removed and roughly chopped
1 jalapeno seeded and finely chopped
2 cups chicken stock
1 7 oz. can green chiles chopped
2 cups cooked chicken rotisserie works well
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ cup fresh cilantro chopped
2 19 oz. cans white beans, drained or Great Northern or cannellini,
¼ cup lime juice fresh
1½ teaspoon Kosher salt
1 teaspoon black pepper
Sour cream for garnish
Cheddar cheese and Monterrey Jack cheese shredded, for garnish

Instructions

Fry the tortilla strips in vegetable oil until golden brown. Drain on paper towels. Set aside.
Flour tortilla strips, vegetable oil
Heat the olive oil in a large skillet (or Dutch oven) over medium-high heat.
2 tablespoon olive oil
Add the onion and sauté for about 5 minutes, until softened. Add the garlic, and cook for 1 to 2 minutes longer.
1 medium onion, 3 cloves garlic
Add the tomatoes, tomatillos, and jalapeño. Cook until the tomatillos are tender, stirring occasionally, about 10 to 12 minutes.
2 cans Ro-tel, 6 tomatillos, 1 jalapeno
Add the chicken stock, green chiles, chicken, oregano, cumin, cilantro, beans, and lime juice.
2 cups chicken stock, 1 7 oz. can green chiles, 2 cups cooked chicken, 1 teaspoon dried oregano, 1 teaspoon ground cumin, ¼ cup fresh cilantro, 2 19 oz. cans white beans, drained, ¼ cup lime juice
Simmer for about 10 minutes, season with salt and pepper. Taste and adjust seasonings, if necessary.
1½ teaspoon Kosher salt , 1 teaspoon black pepper
Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese, and fried tortilla strips.
Sour cream, Cheddar cheese and Monterrey Jack cheese

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Ro-tel Substitute: If you can’t find Ro-tel, you can substitute it with one 10-ounce can of plain diced tomatoes mixed with an additional 4-ounce can of diced green chiles.
Chicken Prep: A standard-sized rotisserie chicken typically yields about 3 to 4 cups of shredded meat, which is the perfect amount for this hearty chili.
Sodium Control: Since chicken stock and rotisserie chicken salt levels can vary, wait until the very end of the simmering process to taste and add your final salt and pepper.
Bean Texture: If you prefer a thicker chili, try lightly mashing one of the cans of beans before adding them to the pot to naturally thicken the broth.

Nutrition