Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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2 1/2 cups chopped tomatoes or 2 (10 ounce) cans tomatoes and green chilies, chopped
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6 tomatillos, chopped
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1 medium jalapeno, seeded,minced
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2 cups chicken stock
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1 (7 ounce) can chopped green chilies
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2 cups chopped cooked chicken
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1/2 teaspoon oregano
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1/2 teaspoon cumin
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1/4 cup chopped cilantro
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2 (19 ounce) cans cannellini or 2 (19 ounce) cans great northern beans
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1 tablespoon fresh lime juice
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salt and pepper
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sour cream
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shredded monterey jack cheese
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fried corn tortilla strips
Instructions
- Heat the olive oil in a large stockpot over medium-high heat.
- Add the onion.
- Saute for 3 to 5 minutes or until softened.
- Add the garlic.
- Cook for 1 to 2 minutes longer.
- Do not brown.
- Add the tomatoes, tomatillos and jalapeno.
- Cook until the tomatillos are tender, stirring occasionally.
- Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
- Cook until heated through, stirring frequently.
- Season with salt and pepper.
- Ladle the chili into serving bowls.
- Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.