Tomatillo, Chicken and White Bean Chili Recipe

by katerina on October 2, 2009

This recipe is a take on chili, using a big bag of tomatillos as inspiration. The chicken and beans make it light and fresh, and the roasted poblano gives it a nice smokey sweetness. If you can’t find poblano’s, try and substitute dried ancho chiles. (Poblano’s when dried are called ancho chiles.)

This is a fairly thin chili, next time I might use ground turkey or chicken, or blend up some of the tomatillos after it has cooked to make it thicker. It still came out delicious, and is a nice compromise for a September that hasn’t quite turned to Fall yet.

[print_this]Tomatillo, Chicken and White Bean Chili
(serves 4-6)

1 tablespoon olive oil
3 chicken thighs, bones and skin removed, cut into 1″ pieces
1 medium onion, diced
1 serrano chile, seeds and ribs remove
1 teaspoon cumin
1 teaspoon Mexican oregano
salt and pepper
6-8 medium tomatillos, roasted and roughly chopped
1 poblano chile roasted, skinned and seeds removed, diced
1 can of chickpeas
1 can of white beans, I used navy
1 litre chicken stock
2 cups water
1 bay leaf
1/4 cup cilantro, minced
lime juice

Heat a large soup pot or dutch oven to medium. Add olive oil and chicken. Sprinkle with a little salt and pepper and cook the meat until lightly brown all over. Should take about 5-8 minutes. Move chicken to the side and add onion, serrano, cumin and oregano and stir. Saute until onion is translucent, about 3-5 minutes. Add tomatillos, poblano chile, chickpeas and beans, stock, water and bay leaf. Bring to a simmer and cook for 30-60 minutes. Before serving stir in cilantro and fresh lime juice.[/print_this]

Similar Recipes:
Fresh Tomatillo Salsa
Chicken Tortilla Soup *Slow Cooker*
Black Bean and Turkey Chili

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