White Chicken Chili

White Chicken Chili





• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can Rotel chopped tomatoes with green chilies

• 1 can chopped green chilies (optional)

• 6 tomatillos

• 1 medium jalapeno, seeded and minced

• 2 cups chicken stock

• 2 cups chopped cooked chicken

• ½ teaspoon oregano

• 1 teaspoon cumin

• ½ heaping cup chopped cilantro

• 2 cans cannelli or great northern beans, drained and rinsed

• 1 tablespoon fresh lime juice

• Salt and black pepper to taste

• Sour cream

• Shredded cheese

• Tortilla chips



DIRECTIONS

1. Heat oil in large stock pot over medium-high heat. Add onions, sauté 3 to 5 minutes. Add garlic, sauté 1 to 2 minutes.

2. Add tomatoes, tomatillos, and jalapeno. Cook until tomatillos are tender, stirring occasionally.

3. Add chicken stock, green chilies, chicken, spices, cilantro, beans, and lime juice. Cook until piping hot and season with salt and pepper.

4. Label into serving bowls, garnish with sour cream, shredded cheese, and tortilla chips.