QUICK WHITE CHILI
This is in my family's "Top 10" list. Quick and easy and very good. I found it in the food column of my local paper (San Jose Mercury News) several years ago. Addendum: I couldn't find tomatillos in the grocery store when I wanted to make this recently. I substituted an equivalent sized bottle of "Salsa Verde" and got nearly the same results. Just look for one that the primary ingredient is tomatillos.
Provided by SharleneW
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- In a large saucepan, heat olive oil.
- Add chicken and cook, stirring often, just until beginning to brown.
- Remove with slotted spoon and set aside.
- Add shallots and garlic to pan and sauté until softened.
- Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.
- Bring to boil, then immediately reduce heat and simmer about 20 minutes.
- Return chicken to pan along with drained beans and cook about 5 minutes, just until chicken is cooked through and beans are hot.
- Add lime juice and season to taste with salt and pepper.
Nutrition Facts : Calories 474.3, Fat 13, SaturatedFat 2.2, Cholesterol 72.6, Sodium 1548.6, Carbohydrate 50.5, Fiber 16.2, Sugar 13.2, Protein 40.5
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