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.
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 AND TOMATILLO SOUP
The hearty soup is filled with warm spices such as cumin and ancho chile powder adding lots of flavor to this soup. Sprinkle fried tortilla strips over each serving, if desired.
Provided by CookingWithShelia
Categories Bean and Pea Soups
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with foil.
- Place tomatillos, garlic head, and poblano pepper on the prepared baking sheet.
- Roast in the oven for 30 minutes. Remove from the oven and let cool.
- Heat oil in a Dutch oven over medium heat. Add andouille sausage and cook until slightly crispy, 5 to 7 minutes. Remove sausage to a plate.
- Add onion, celery, and carrot to the Dutch oven; cook for 5 minutes. Add cumin and chile powder; stir and cook for 5 to 7 minutes. Stir in cannellini beans and cook for 3 to 5 minutes.
- Meanwhile, remove and discard skins from tomatillos, garlic, and poblano pepper. Transfer to a food processor and blend until combined.
- Add liquified tomatillo mixture to the Dutch oven, along with chicken broth and cooked sausage. Cover, reduce heat to medium-low, and simmer for 25 minutes.
- Ladle into bowls and garnish with cilantro and jalapeno slices.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 33.5 g, Cholesterol 22.8 mg, Fat 15.6 g, Fiber 8.6 g, Protein 14.7 g, SaturatedFat 4 g, Sodium 1459.5 mg
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).
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