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snappy white chili

(1 rating)
socrmom avatar
Recipe by
Kathy T
@socrmom
Austin, TX

This is a family favorite. Unique taste with the lime and cilantro! Doubles nicely.

(1 rating)
yield 4 -6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For snappy white chili

  • 1/2 -1 lb
    chicken breasts, boneless and skinless, cut in bite sized pieces
  • 2 Tbsp
    olive oil
  • 7 oz
    diced green chiles
  • 1/2 c
    chopped onion
  • 3 clove
    garlic, minced
  • 3/4 lb
    tomatillos
  • 14 oz
    can diced tomatoes
  • 1-2 can
    chicken broth
  • 1/2 tsp
    oregano
  • 1/2 tsp
    coriander
  • 1/2 tsp
    cumin
  • 1 can
    pinto beans
  • 1/3 c
    cilantro, fresh
  • salt and pepper to taste
  • juice of 1 lime

How To Make snappy white chili

  • 1
    In a large pot, heat olive oil over medium heat. Add chicken and cook, stirring often until lightly browned. Remove from pan and set aside.
  • 2
    Place onion and garlic in pan and sauté until softened. Stir in tomatillos, tomatoes with liquid, chicken broth (1-2 depending upon how soupy you prefer), green chiles, oregano, coriander and cumin. Bring to a boil, reduce heat and simmer about 20 minutes.
  • 3
    Return chicken to pan with cilantro and beans. Cook an additional 5 minutes. Add lime juice and salt and pepper.
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