If you've never worked with tomatillos before, it's easy. They look like green tomatoes with a papery husk on it. Just remove the husk, wash the tomatillos (they have a sticky layer underneath the paper), and cut off the stem.
Serve this white chicken chili with cornbread or tortilla chips for a healthy, satisfying meal.
Ingredients:
2 Tbsp. olive oil
1 large carrot, peeled and diced
2 stalks celery, diced
1 medium onion, diced
2 cloves garlic, minced
2 jalapeno chili peppers, seeded and diced
6-8 fresh tomatillos, husked, washed and trimmed
1 cup fresh cilantro leaves
6 cups low-sodium chicken broth
1 15 oz. can cannellini beans, rinsed and drained
1 Tbsp. ground cumin
kosher salt and black pepper to taste
2 cups shredded cooked rotisserie chicken breast (or any cooked chicken)
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| White Chicken Chili |
Preparation:
Heat olive oil in a dutch oven or soup pot over medium heat.
Add carrots, celery, onions, garlic and jalapeno peppers. Cook until soft, several minutes.
Meanwhile, place tomatillos and cilantro in a food processor. Pulse until chunky -- the texture of salsa. Add to the vegetables in the pot.
Add chicken broth, beans, cumin and salt and pepper. Bring to a boil. Reduce heat, and let simmer 10 minutes.
Use an immersion blender to puree part of the chili. Or transfer about 1/3 of the chili to a blender, cover and hold a kitchen towel over the top, and puree. Return to the pot.
Add the chicken. Cook a few minutes to allow the flavors to meld.
Taste and adjust seasonings.
Top with shredded Monterey Jack cheese, scallions, and/or black olives. Serve with tortilla chips or cornbread.
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