This is one of my best recipes…

White Chili

(makes 12 cups)

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, smashed and minced

3 cups fresh tomatoes, chopped

   (or 28 ounce can diced tomatoes)

3 cups fresh tomatillos, chopped

1 medium jalapeno, seeded & minced

   (leave some seeds in for flavor)

2 cups cooked chicken, chopped or shredded

2 cups fat-free chicken broth

1 – 7 ounce can diced green chilis

   (use fire roasted if you prefer it more spicy)

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

2 tablespoons (or so) fresh cilantro, chopped

2 – 19 ounce cans Cannellini beans with liquid

   (or 3 – 15 ounce cans, drain the liquid from one)

2 tablespoons fresh lime juice

Salt & Pepper to taste

   (1 teaspoon salt, lots of ground pepper)

In large pot, heat oil, add onion, cook 3-5 minutes.  Add garlic, cook 1 or 2 minutes.  Add tomatoes, tomatillos, and jalapeno.  Cook until tomatoes are soft.  Add cooked chicken, chicken broth, chilies, oregano, cumin, cilantro, beans, lime juice, and salt & pepper.

Cook 30 minutes over low heat.

Delicious with hot, flour tortillas.  This chili has a wonderful, spicy flavor, but not pepper hot.

My husband says it must be an anglo thang, white chili. Just dont sound right to us down here.