Kari’s White Chili (Chicken or Turkey)This is a “non-red” chili, using tomatillos (instead of tomatoes) and green chiles (instead of red). It is delicious with smoked chicken or turkey as well as unsmoked. A great way to use up leftovers.Ingredients2 tablespoons olive oil
1 large yellow onion, chopped
1 teaspoon ground coriander
2 tablespoons ground cumin
1 teaspoon dried oregano
1-1/2 teaspoons salt
4 cups chicken stock (or stock made from the carcass)
2 pounds cooked chicken or turkey meat
1 (28-ounce) can tomatillos, drained and chopped (or 20-24 ounces chopped fresh tomatillos)
1 bay leaf
2 poblano peppers, roasted, peeled, seeded, chopped
2 (4-ounce) cans mild green chiles, drained, seeded, chopped
1 jalapeño, seeded and finely sliced
1 tablespoon sugar
3 cups of your favorite cooked white beans, drained
1/4 cup chopped fresh cilantro
1 to 2 tablespoons lime juice
Additional salt to taste
Additional sugar or honey if needed to balance acidity
GarnishesGrated Monterey Jack cheese, fried tortilla strips or crunched up tortilla chips, chopped avocado, chopped tomato, chopped scallion, sour cream, additional fresh cilantro leaves, lime wedges
Directions Heat oil in a large pot over medium high heat. Add onion and cook until softened and golden brown. Add coriander, cumin, oregano, and salt. Stir well to combine. Add stock, chicken or turkey meat, tomatillos, bay leaf, poblanos, green chiles, jalapeño, and sugar. Bring to a boil, reduce heat, and simmer 45 to 50 minutes. Gently stir in beans and simmer for 30 minutes more. Remove bay leaf. Remove from heat and add chopped cilantro and lime juice. Ladle into bowls and add your favorite garnishes.
