Sunday, March 13, 2011

White Chili

I tested out a new recipe last month. I found this one in the Pillsbury Best of the Bake-off cookbook. My family is getting sick of my soup. I told them that once summer came, I won't make them anymore soup. I promise. I don't think I will make this again until next year. It was good, but not great and I had so much left over soup to eat all by myself. Also, my family might revolt if they see another avocado. They don't like those either. If you want to give it a try here is the recipe for White Chili with Salsa Verde:

Salsa Verde
2 cups coarsely chopped fresh tomatillos or 2 (11oz) cans tomatillos, chopped, well drained.
1/2 cup chopped onion
1/2 cup chopped fresh cilantro or parsley
1 pickled jalapeno pepper chopped
1 garlic clove, minced
1/2 tsp lemon pepper
1/2 tsp dried oregano leaves
1/2 tsp adobo seasoning or garlic powder
2 to 3 tbs lime juice

2 1/2 cups water
1 tsp lemon pepper
1 tsp cumin seasoning
4 chicken breast halves cooked, chopped into cubes
1 garlic clove, minced
1 cup chopped onion
2 (9 oz.) pkg. shoepeg white corn (I used canned)
2 (4.5 oz.) cans chopped green chile's, undrained
1 tsp cumin
2-3 tbs lime juice
2 (15 oz.) cans great northern beans, undrained
2/3 cup crushed tortilla chips
1 1/2 oz. shredded Monterey Jack cheese

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
Meanwhile, in a large soup pot, combine chili ingredients, bring to a boil. To serve, place about 1tbs of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with Salsa.

This is my version of the soup topped with sour cream tomatoes and avocado. It's me breaking out of the recipe.
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