Thanks to Ann of Thibeault's Table for hosting our very first Saturday Blog Showcase. Please visit her site to see the wonderful dishes found on the web by the other participants!
If you have not yet..please visit Lori's blog, she always has something wonderful cooking!
The Dove's Nest White Chicken Chili
From: Lori at All That Splatters
2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
sour cream
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)
Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.
Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.
Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste.
Ladle the chili into serving bowls.
Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).
Yields 8 to 10 servings
LINDA'S NOTES: I can not always get fresh tomatillos here or even canned. So when that is the case I use some Frontera Tomatillo Salsa from Rick Bayless, which I normally have in the house...works well.
I have used leftover Roasted chicken and have actually roasted some chicken specifically for this dish.
Even a Rotisserie chicken works well....
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