Mexican White CHICKEN CHILI w/ TOMATILLOS & BLACK BEANS

Table of Contents: SOUPS

2 lbs. fresh tomatillos

4 large garlic cloves, minced then crushed

1 tsp. garlic salt

3 cups water

1 T. extra virgin olive oil

1 ½ large onions, diced

2 small sweet red peppers, seeded & chopped

2 large poblano peppers, seeded & chopped

1 cup white, shoe peg frozen corn

2 T. chili powder

1 T. ground cumin

3 cups cooked, chopped chicken meat

1 (15-oz.) can black beans

½ cup chopped, fresh cilantro leaves

2 tsp. salt

1/2 tsp. freshly ground black pepper

Tortilla chips for garnish

Coarsely grated Sharp Cheddar cheese for garnish

 

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Remove the husks from the tomatillos, wash, and drain.  Quarter the tomatillos and put into a large saucepan.  Add the garlic, garlic salt, and water.  Bring water to a hard boil; then cover with a lid.  Reduce heat to a low boil and cook 10 minutes.

 

Using a Dutch oven, heat the olive oil to hot; then reduce the heat to medium-high to cook the onion, sweet red pepper, and poblano pepper.  Cook until just tender; then add the corn and continue to cook for 2 minutes.  Lower the heat to simmer; then stir in the chili powder and cumin and continue to cook an additional 2 minutes.

 

After the tomatillo mixture has finished cooking, allow mixture to cool for a few minutes; then puree in a food processor or blender.

 

Pour the pureed tomatillo mixture into the Dutch oven along with the chicken, black beans, cilantro, salt, and pepper.  Cook on medium heat for 30 minutes. If the chili is thicker than desired, add a small amount of water or chicken broth to thin.

 

Serve side-bowls of tortilla chips and grated sharp Cheddar cheese to be added as soup toppings.

 

Makes about 10 to 12 cups.

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