Fabulous Tomatillo Chicken Chili

tomatillo white chili recipe
 I love fashion and I’m crazy about handbags, but my other love is food and cooking. In my prior life I was a restauranteur. My family owned an Italian restaurant for over 48 years. Even though I’m not in the business anymore, I am still obsessed with fabulous food! So I’ve decided to share some of my favorite recipes with you on my blog. Some may say Food & Fashion is a strange combination. Why blog about the food it has nothing to do with my accessory store Paula & Chlo. I say – phooey ??? I say it’s all about lifestyle and sharing the things I love with you. This is the first of many recipes to come – Enjoy!!
 
This is my recipe for a great soup. Its really a meal in a bowl. I love it, I hope you will too!
 
Tomatillos – I’ve always passed them by in the grocery store. I found them rather intimidating and  had absolutely no idea what to do with them. I know they’re a key ingredient in Latin-American cooking, but then again, that’s not my area of expertise. It’s all new to me. Then one day my husband said “why don’t you make enchiladas verde?”. Where did that come from?  A very strange request indeed, I never cook Mexican food. Not because I don’t like it, it’s just not my thing. So to make him happy, I complied with his request. I made the enchiladas and the sauce. To make the sauce I needed tomatillos and I had no clue how to prepare those weird little things. So I went over recipe after recipe and came up with my method of attack. Oh my gosh, the sauce was amazing! It was pungent and wonderful. This is something that the poor little tomato can’t do. It’s just different. It was at this point I discovered the beauty of the tomatillo.
 
If you’re not familiar with the tomatillo, its a fruit, like a tomato. In fact, it’s called a Mexican tomato or a husk tomato. It actually looks like a big tough gooseberry. The berries have a husk around it and the skin has a bit of a sticky waxy feeling.
So let’s get started…
 The tomatillos and peppers are placed into a pot and covered with broth and water. Then set on the stove to cook.
 
 
Onions are sautéed in extra virgin olive oil until translucent.
 
 
Add garlic and sauté. You’ll notice, I scorch all of my pans, just like this. I got this bad habit from cooking at our restaurant. I always cook everything on super high heat. Don’t follow my lead on this one!
 
Add chicken.
 
 
Add spices.
 
 
Add the beans. Then smash some of the beans with the back of a rubber spatula or a spoon.
 
 
Cook the tomatillos, peppers, chicken broth and water until they break apart.
 
Process with a hand blender….
 
 
..leaving some chunks.
 
Add chicken and bean mixture to the tomatillo sauce.
 
 
Fabulous!
 
 
 In this dish the tomatillos add a tangy pungent quality to the soup, the chicken gives it a nice meatiness, and the beans balance it out. The tortillas give it a great flavor and add a nice crunchy texture. The sour cream cools it down and the cilantro gives it another fresh pop of flavor.

Fabulous Tomatillo Chicken Chili

 
Recipe Type: Soup
Cuisine: Tex-Mex
Author: Paula & Chlo Blog
Ingredients
  • 4 cups roughly chopped tomatillos
  • 1 large jalapeño, chopped with the seeds (if you like a hotter dish, add 2)
  • 4 Anaheim chilies, seeded and chopped
  • 4 cups rich chicken broth
  • 1 cup water
  • 3 tablespoons extra virgin olive oil
  • 2 cups chopped sweet onion
  • 2 tablespoons minced garlic
  • 1 pound boneless chicken breast, chopped into medium size pieces
  • 2 teaspoons dried oregano
  • 1 teaspoon coriander
  • 2 cans northern beans, drained (use salted northern beans)
  • 2 teaspoons sea salt
  • Garnish
  • Sour Cream
  • Tortilla chips or homemade fried tortilla strips sprinkled with salt
  • Fresh lime wedges
  • Chopped fresh cilantro
Instructions
  1. Remove the husk from the tomatillos, wash and roughly chop. To a medium sized pot add tomatillos, jalapeño, Anaheim peppers, chicken broth and water. Cook on medium heat and let mixture cook until tomatillos and peppers are super soft and falling apart. The mixture gets almost creamy and will absorb close to half of the broth. While the mixture is cooking, add extra virgin olive oil to a sauté pan. When oil is hot, add chopped onions and cook until translucent. Add minced garlic and sauté until garlic is cooked. Add chopped chicken breast and 1 teaspoon of salt, sauté. When chicken is cooked, add oregano and coriander. Mix. Add drained beans. Add remaining teaspoon of salt, and combine. At this point I like to smash maybe a quarter of the beans in the pan with the back of a rubber spatula. This will make the soup creamier. Reserve.
  2. To the tomatillo pepper sauce- I use a hand blender to puree some of the sauce, still keeping some chunks for texture. If you don’t have a hand blender, just use a regular blender and process half of the mixture then pour it back into the pot. Add chicken and beans. Bring back to a boil and adjust salt to taste.
  3. To serve – fill bowls with chili and top with a spoon of sour cream and crumbled tortilla chips, then finish with chopped fresh cilantro. Serve with large lime wedge on the side. Enjoy!!
  4. Notes
  5. The heat in this soup is going to depend on the heat of the peppers you use. So you can use one jalapeño and adjust for heat by adding some cayenne pepper if you want it a little hotter.
 

Healthy Hint
I even make this soup when I‘m watching my calories. I either serve it with no toppings or I substitute yogurt for the sour cream, add the cilantro and leave out the tortilla chips. Now we’ve reduced the fat and calories. Serve it with a wedge of fresh lime.

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