White Chicken and Tomatillo Chili
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Tomatillo salsa adds a lot of flavor to this chili.
Ingredients
- 40 oz chicken broth - separated
- 1 to 2 lbs. chicken breast
- crushed garlic
- 14 to 16 oz canned white beans (cannellini or great northern) - drained
- about 10 oz salsa verda (tomatillo salsa) or more to taste
- 4 oz cream cheese
- 8 oz mexican cheese mix or monterey jack
- salt and pepper
- olive oil
Method
Rinse chicken breasts. Place in pan with tight fitting lid and cover with broth. Add a few tsp. crushed garlic and sat & pepper. Simmer about 20 minutes or until chicken is no longer pink inside. Cut chicken into small chunks. Drizzle a little olive oil into large stock pot, add chicken and another tsp. crushed garlic. Cook for a few minutes and add salsa. Cook for a few more minutes. Add remaining stock and heat to boiling. Add all remaining ingredients and simmer until cheese is melted.
You can also do this chili in a slow cooker. Place all ingredients to slow cooker after cooking chicken and heat for a few hours.
Recipe is courtesy of: Angie
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Log in Sign UpAngie Secor
Angie Secor
Influences: healthy meals that my kids will eat; fresh ingredients; comfort foods
Location: Cedar Springs, Michigan
Favorite Piece of Cooking Equipment: large chefs' knife
Favorite Recipes: marinara sauce; citris roast chicken; garlic marinade for grilled chicken; chili
What else? I love to get recipes from my friends so that I know they work and taste great!