Courtesy Helen Lampkin
Liven up your table with this light, bright, tangy chicken chili. Fresh corn, charred or grilled, takes it up a notch.
Chicken Chile Verde
2 tablespoons canola oil
1 ½ cups fresh tomatillo, rinsed, cored, diced
½ cup (2 oz.) onion, diced
2 15 oz. cans white beans, rinsed, drained, divided
1 ½ cups braised chicken, cubed or shredded
3 cups chicken stock from bouillon base
1 cup fresh corn,grilled or charred(1 ear of fresh corn yields ½ cup)
1-2 green chiles, roasted, peeled, chopped
1-2 teaspoons kosher salt
Saute tomatillo and onion in oil until softened. Crush ½ of the beans and add along with
chicken, stock, corn, green chiles and salt. Simmer for 10 minutes. Add remaining beans &
heat through, ladle into bowls and garnish.
Garnish: Freshly chopped cilantro,Monterey Jack cheese, shredded,avocado slices, wedge of lime.
Serves 6