White Chicken Chili Recipe

[wackyjacky1]

I make a tomatillo-based sauce and use ground turkey, but chicken will work, too:

10 tomatillos (peeled, rinsed, and quartered)
3 jalapenos (seeded)
1 medium onion (quartered)
1 cup fresh cilantro
3 cloves garlic
4 cups chicken stock
1 can white hominy (drained)
1 lb ground turkey (can use chicken)
salt and pepper

Brown meat in large soup pot.
In a blender, puree tomatillos, jalapenos, onion, cilantro, and garlic.
Add puree, hominy, and chicken stock to pot with ground meat.
Salt and pepper to taste.
Bring to a boil, then let simmer for about 20 minutes or so.

You can use more chicken stock and 2 cans of hominy if you need to stretch it to feed more people. Thicken with corn starch if the sauce is too thin.

Garnish with shredded cheese and more cilantro. Serve with hot cornbread (yum).

Now I'm hungry...

[indysteel]

I more or less follow this recipe.

I like things spicy, but even with that, the amount of jalepenos and cayenne in it are a bit much for me. I think I start with a 1/2 tsp. of cayenne and 2-3 T. of diced jalepenos and go from there. I also skip the oregeno because I just don't like it in this soup. I also skip the cheese. Instead, I add just a small amount in the bowl, along with some sour cream and fresh jalepeno, when I serve it. Finally, I add in another can of beans. One of comments suggested pureeing them (without liquid) in a blender or food processor and adding them in to make it thick. I like doing this; it makes the overal texture a little creamier. I'd also note that I either use organic canned beans or I use dry. Otherwise, the sodium content is just too high.

[pll]

So I made a variation based on the recipes of wackyjacky and indysteel:

- sauteed a chopped white onion with 3 chopped jalapeños and a poblano pepper, added cumin, salt and pepper
- 2 lbs ground turkey (1lbs breast meat, the other, thigh meat)
- blended the cilantro, tomatillos with home made chicken broth
- added 3 cans of beans (to get different nutrients and some color variation): cannellini, great white northern and soy beans. I blended some of them to thicken the chili
- 1 can of hominy

It was delicious. I should put more tomatillo next time (I had only 4 large ones). Thank you ladies for the idea!

[wackyjacky1]

I should also mention that I will often add calabacita squash (Mexican squash, kinda like zucchini...but not) to my recipe. Again, it helps to stretch it, not to mention calabacita is delicious. Just fyi.

[pll]

Sounds intriguing and will definitely add that next time. Thanks for the tip!

[azfiddle]

I threw together a crock pot meal two nights ago: 2 chicken breasts, 3 fire-roasted green chiles, onion, one ear of fresh corn (scraped off the cob), a can of white beans, and a little chicken broth, salt and pepper. It was good though I wish I'd had tomatillos and cilantro to throw in as well. Served with flour tortillas.

[Owlie]

I threw together a crock pot meal two nights ago: 2 chicken breasts, 3 fire-roasted green chiles, onion, one ear of fresh corn (scraped off the cob), a can of white beans, and a little chicken broth, salt and pepper. It was good though I wish I'd had tomatillos and cilantro to throw in as well. Served with flour tortillas.

Now I'm hungry.