White Bean Chili With Tomatillos Recipes

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

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.

SOUTH BEACH DIET TOMATILLO WHITE CHILI

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!

BEST SLOW COOKER WHITE CHICKEN CHILI

Steps:

• Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
• Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
• Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
• Cook until chili is warmed through, about 30 minutes more.

WHITE BEAN AND TOMATILLO SOUP

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.