One of the very few foods I don’t like is kidney beans. It’s my own fault that for years I have been left out of the all the chili camaraderie at tailgates and parties. White chili made with chicken and white beans has always been my solution. I’ve just recently started adding tomatillos. They add a nice tartness and brighten up the entire batch. Make this up to two days in advance and just reheat on the stove-top to serve.
Chicken Tomatillo Chili
- 3 Tbsp olive oil
- 1 onion, diced (about 1½ cups)
- 1 jalapeño, seeded and diced (about 2 tablespoons)
- 1 garlic clove, minced (about 1 teaspoon)
- 1 lb tomatillos
- 2 tsp dried oregano
- 1 tsp ground cumin
- 4 cups chicken broth
- 2 (15-ounce) cans navy beans, drained and rinsed
- ¾ tsp table salt
- 2 lbs boneless, skinless chicken breasts, cut into 3/4-inch pieces
- Garnishes: fresh cilantro, sour cream, avocado, shredded Monterey Jack cheese
- Heat the olive oil in a large Dutch oven over medium. Add the onion, jalapeño, and garlic, and sauté for 5 minutes or until just starting to brown.
- Peel the papery husks from the tomatillos. Rinse the tomatillos in warm water to remove the sticky residue that the husks leave behind. Chop the tomatillos, and add to the onion mixture. Add the oregano and cumin, stirring to combine. Cook for 6 to 7 minutes to soften the tomatillos.
- Add the broth, beans, and salt; bring to a boil over medium-high. Reduce the heat to medium, and simmer 20 minutes. Add the chicken and cook until done, about 5 minutes. Serve with the cilantro, sour cream, avocado, and cheese, if desired. This yields 10½ cups of chili.