Title: White Chili with Tomatillo Salsa
Categories: Beans, Cooper, Soups & ste
Yield: 10 Servings

--------------------------------WHITE CHILI--------------------------------
3 cn Low sodium chicken broth;
-divided (31 1/2 oz)
19 oz Cannellini beans; canned,
-drained and divided
16 oz Navy beans; canned, drained
-and divided
4 c Chicken breast; cooked,
-skinned before cooking and
-cooked w/o salt
1 c Onion; chopped
16 oz Frozen white corn
4 oz Green chiles; chopped
1 ts Ground cumin
3/4 ts Dried oregano
1/4 ts Ground red pepper

------------------------------TOMATILLO SALSA------------------------------
1/2 lb Tomatillos; husked, diced or
-green tomatoes, diced
1/4 c Red onion; diced
1/4 c Sweet yellow peppers;
-chopped or green peppers
1/8 c Fresh cilantro; chopped
1 tb Orange juice
1/2 sm Jalepeno pepper; seeded and
-chopped
1/2 Clove garlic; minced
1 ts Sugar
1 ds Salt

Tomatillo Salsa: Combine all ingredients in a medium bowl. Cover and chill
at least 30 minutes. Yields 2 cups.

White Chili: Place 1 cup broth, 1/2 cup cannellini beans, and 1/2 cup navy
beans in container of an electric blender or food processor; cover and
process until smooth.

Place bean mixture, remaining broth, remaining cannellini beans, remaining
navy beans, chicken, and remaining ingredients in a Dutch oven. Bring to a
boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into
individual bowls. Top servings evenly with Tomatillo Salsa. Yields 10 (1
cup) servings. MC formatted by Ramona - Sewgoode@aol.com

Recipe by: Cook Healthy Cook Quick-Oxmoor House

Posted to recipelu-digest Volume 01 Number 316 by Sewgoode@aol.com on Nov
27, 1997