Football party givers are after me for recipes again, and a few other folks have asked for some ideas for something out of the ordinary for a crowd.
Here’s one of my favorites. The White Chili with Salsa Verde is a recipe that won one of the categories at the Pillsbury Bake-Off years ago. Everyone who’s tried it loves it – and it’s one of my go-to recipes when I need a slow cooker full of something to take somewhere.
Don’t let the ingredient list fool you – it’s very simple once you get it together. Delicious as is, or over yellow rice. Serve it with soft, grilled tortillas for sopping it up.
WHITE CHILI WITH SALSA VERDE
- For the salsa verde:
- 2 cups coarsely chopped fresh tomatillos (or 2 11-ounce cans tomatillos, chopped, well drained)*
- 1/2 cup chopped onion
- 1/2 cup chopped fresh cilantro (or parsley)
- 1 pickled jalapeno pepper, chopped
- 1 garlic clove, minced
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon adobo seasoning (or garlic powder)
- 2 to 3 tablespoons lime juice
- For the chili:
- 2 1/2 cups water
- 1 teaspoon lemon pepper
- 1 teaspoon cumin seeds
- 4 chicken breast halves (about 1 1/2 lbs total) remove skin, bone in
- Olive oil nonstick cooking spray (or 1 teaspoon olive oil)
- 1 garlic clove, minced
- 1 cup chopped onions
- 2 (9 oz.) packages frozen shoepeg white corn, thawed
- 2 (4 oz.) cans diced green chiles, undrained
- 1 teaspoon ground cumin
- 2 to 3 tablespoons fresh lime juice, to taste
- 2 cans (15 oz. each) Great Northern beans, undrained
- 2/3 cup crushed tortilla chips
- 2/3 cup shredded reduced-fat Monterey jack cheese
Make the salsa: Combine chopped tomatillos, onion, cilantro, jalapeno, garlic, lemon pepper, oregano, adobo seasoning and lime juice in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
Make the chili: In large saucepan, combine water, lemon pepper and cumin seed; bring to a boil. Add chicken. Reduce heat to low; cover and simmer 20 to 28 minutes or until chicken is fork tender and juices run clear.
Bone chicken and cut into 1-inch pieces. Return chicken to broth in saucepan.
Spray a medium skillet with non-stick cooking spray or lightly coat with olive oil. Heat over medium heat. Add 1 minced garlic clove; cook and stir 1-minute. Remove from pan; add to chicken mixture in saucepan.
Add 1 cup onions to skillet; cook and stir until tender. Remove from pan.
Add cooked onions, corn, chilies, ground cumin and 2 to 3 tablespoons lime juice to chicken mixture in saucepan. Bring to a boil. Add beans; cook until thoroughly heated.
To serve: Place 1 tablespoon each of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese and chips. Serve with salsa verde.
*If you can’t find fresh or canned tomatillos, substitute 2 cups coarsely chopped green tomatoes.
Makes 8 servings.