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White Bean Chicken Chili
SUBMITTED BY:
Thea
PHOTO BY:
MAMASPICE
"This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips."
RECIPE RATING:
Read Reviews
(198)
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PREP TIME
10 Min
COOK TIME
25 Min
READY IN
35 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh corn
salt to taste
ground black pepper to taste
1 lime, sliced
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DIRECTIONS
Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
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REVIEWS
Reviewed on Jun. 5, 2007 by Loves2CookinMN
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Loves2CookinMN
Jun. 5, 2007
This was great! After reading most of the comments, I substituted a bottle of salsa verde for the tomatillos, used two cans of diced tomatoes with chilis instead of the plain tomatoes, used a fresh jalapeno instead of the canned chilis, added a little extra broth and added 2 Tablespoons of cornstarch. I put it all in the crock pot and let it cook for about 8 hours on low. Garnished the bowls with sour cream and cheddar cheese. It was fabulous!
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11 users found this review helpful
This was great! After reading most of the comments, I substituted a bottle of salsa verde for...
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Reviewed on Sep. 8, 2007 by
JANICER8
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JANICER8
Sep. 8, 2007
I was making this recipe for a friend who just had surgery. After I filled the container that I was taking her, there was enough for my husband and I to each have a bowl. My husband tasted it, looked up and said this is a keeper! I never thought I would be a fan of chicken chili, but this is fantastic. Because we’re giving it away, I didn’t add any of the suggested toppings, I just didn’t have any in the house, but it was wonderful without any! I couldn't find tomatillos, so I added diced tomatoes it their place. That was the only thing I changed. This is going to be a new staple in our household, and the fact that it's healthy is a real plus!
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9 users found this review helpful
I was making this recipe for a friend who just had surgery. After I filled the container that...
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Reviewed on Jun. 1, 2007 by Ross
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Ross
Jun. 1, 2007
This is my favorite chili recipe not only because its incredibly delicious, but because its one of the healthiest entrees you can make. I followed others' suggestions and added 2 tablespoons of cornstarch, 2 diced jalapenos (some said this was a little too hot, but I thought it just about right), canned corn instead of fresh, and salsa verde instead of canned tomatillos. One thing to remember is that the quality of the Salsa Verde (or tomatillos) is very important as it is perhaps the predominant flavor. Make sure to use a good quality salsa--that is, one you really enjoy on its own. I prefer Target's "Archer Farms Salsa Verde", which is about $3 for 24oz.
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8 users found this review helpful
This is my favorite chili recipe not only because its incredibly delicious, but because its...
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Reviewed on Oct. 27, 2007 by SUNIDE
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SUNIDE
Oct. 27, 2007
Another Cook off winner to add to this recipe. I doctored it a bit too: I used the jar of Salsa verde, extra green chili's, fire roasted diced tomatoes, LOTS of cumin, and some chili powder as well. I heated the spices in the oil before adding both cubed and ground chicken. I used the ground chicken for texture - more traditional chili style, and added a touch a cream. MMmmmm. Thanks to other reviews, I was ready with the corn starch to thicken it up so it wasn't as soupy. I would like to say I loved it - but, by time I made my way back to the table to have some, it was GONE. I don't think it lasted 15 minutes!! I WILL cook this again, I would like to have more than just a sample spoon full...
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7 users found this review helpful
Another Cook off winner to add to this recipe. I doctored it a bit too: I used the jar of...
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Reviewed on Mar. 3, 2007 by
Shaagy
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Shaagy
Mar. 3, 2007
I won the office chili cookoff with this recipe. Used fresh everything - includnig the tomatillo, tomatoes and chiles. Also threw in one small habanero. The dish is colorful and wonderful!
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7 users found this review helpful
I won the office chili cookoff with this recipe. Used fresh everything - includnig the...
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Reviewed on Feb. 18, 2007 by Lina
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Lina
Feb. 18, 2007
I've been making this chili for 2-3 years and EVERYONE who eats it asks for the recipe. I add more beans and chicken to make it thicker and heartier and serve bowls of the chili with grated cheese, onions, tomatoes and sour cream as toppings but without all the sour cream, it even meets weight watchers criteria. I've had trouble finding tomatillos so I have substituted using green enchilada sauce or green salsa. Still SCRUMPTIOUS! My husband has prepared this chili for camping trips. It's still perfect after having been frozen! Try it. You won't be sorry.
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7 users found this review helpful
I've been making this chili for 2-3 years and EVERYONE who eats it asks for the recipe. I add...
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Reviewed on Nov. 30, 2006 by Jen
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Jen
Nov. 30, 2006
I would give this 6 stars if I could! A few minor changes include canned corn, 2 cans of beans, salsa verde instead of tomatillos, and some thickening with 3 tablespoons of cornstarch in 1/2 c milk, all were suggestions from other reviews. I also simmered it for an hour. It is a nice change from the slow cooker taco soup that is also wonderful! I am adding this last sentence after reading a more recent review by someone else who added lime to the chili and felt that it made it bitter....if you read the recipe again you will see that they suggest lime slices as a garnish:)
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7 users found this review helpful
I would give this 6 stars if I could! A few minor changes include canned corn, 2 cans of...
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Reviewed on Jun. 28, 2007 by Alexandra
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Alexandra
Jun. 28, 2007
I thought it was more of a vegetable stew rather than chili. Still had a lot of flavor.
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6 users found this review helpful
I thought it was more of a vegetable stew rather than chili. Still had a lot of flavor.
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Reviewed on Jun. 14, 2007 by
QUIKSANDY
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QUIKSANDY
Jun. 14, 2007
This was simple and very good. I made it for house guests. We had 5 adults and we ate it all up even though the recipe says it serves 9. We did have seconds though. I substituted Salsa Verde for the tomatillos, used 1 & 1/2 lbs chicken meat, and doubled the white beans because otherwise it would have seemed a bit soupy and less chunky. This had a nice spicy bite to it but was not too much. I didn't need to add any salt at all because it was just perfect. I am now going to add this recipe to my regular rotation.
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6 users found this review helpful
This was simple and very good. I made it for house guests. We had 5 adults and we ate it all...
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Reviewed on May 16, 2007 by ARYQA
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