My all-time favorite soup is the Green Chicken Chile Soup at Central Market. It is the only place that you can get it and they don’t see it pre-packaged. That being said, I have had this Texas White Chicken Chili saved on Foodgawker for over a year and never realized it would have similar flavors to the best soup the world has ever seen. It was rainy and cold last night, so Lexi and I decided that this chili would be a perfect post-workout meal. When I took a taste of the simmering broth, I was so excited and no one else knew why. It’s because it IS my soup, just with some beans thrown in. Perfection in a bowl.
Recipe: Chicken & Tomatillo Chili adapted from Wonderful Joy Ahead
Makes 6 servings
What You Need:
- 3 chicken breasts
- 8 tomatillos
- 1 can diced green chiles
- 1 poblano pepper, deseeded
- 2 small yellow onions
- 2 jalapenos, deseeded and chopped
- 2 tablespoons oregano
- 2 tablespoons cumin
- 1 teaspoon chili powder
- 2 cans Great Northern beans
- 1/3 cup cilantro leaves
- 6 tablespoons lime juice
- 1 tablespoon EVOO
- 4 cups chicken broth
What To Do:
1. Put oil and chicken breasts in a large pot. Cook until chicken is no longer pink. Set chicken aside but leave heat on.
2. While the chicken is cooking, place poblano and onions in a blender and pulse until it resembles a salsa. Put the mixture in the pot, along with seasonings, and the jalapenos and cook for 10 minutes, stirring occasionally.
3. Put tomatillos on a cookie sheet and spray lightly with vegetable oil. Broil for 10 minutes, or until tomatillos start to brown on top.
4. Scoop out half of the poblano mixture from the pot and add it to the blender along with 1 cup of the broth and one can of beans. Blend until smooth. Return to pot.
5. Pulse tomatillos in blender and add to the pot.
6. Add the chicken, along with the juices it left on the plate, back to the pot along with the green chiles and the remaining chicken broth.
7. Heat until the mixture boils, then reduce the heat and simmer for 30 minutes.
8. Shred the chicken and return it to the pot. Add the other can of beans, line juice, and cilantro. Cook an additional 10 minutes.
9. Garnish your chili with tomatoes, sour cream, and cheese (I used low-fat mozzarella).