Jan Norris: Food and Florida

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Recipes: Winning White Chili for Football Is a Break from the Red

September 26th, 2012 · 1 Comment

Football Field

Image courtesy free-extras.com

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.


  • 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.

Tags: Party Foods · Recipes · Recipes: What's Cooking!

1 response so far ↓

  • 1 Rae // Sep 30, 2012 at 11:52 am

    Yes– I HAVE made this before and it is really good. There is also a really good vegetarian chili recipe I have used from “Our Latin Table” by Saralegui– a zillion cans of different beans and the secret ingredient is roasted green peppers. REALLY tasty and no mean…

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