White Chili with Salsa Verde
Recipe from Better Homes and Gardens

This wintertime dish looks like navy bean soup, but tastes like a mild-flavored chili. It's topped with a spicy Mexican salsa that's made with tomatillos.


White Chili with Salsa Verde

by 2  people

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Servings: Makes 4 servings.
Prep Time: 30 mins
Total Time: 1 hr 10 mins
Related Categories: Chili, Low Calorie, Low Carb, Mexican White Chili, Turkey Chili, Turkey Soup

 
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Ingredients
  • 3/4 pound
    ground raw turkey
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  • 1/2 cup
    chopped onion
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  • 1 clove
    garlic, minced
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  • 3 cups
    water
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  • 1 15-ounce can
    great northern or white kidney beans, rinsed and drained
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  • 1 4-ounce can
    diced green chilies
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  • 2 teaspoons
    instant chicken bouillon granules
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  • 1 teaspoon
    ground cumin
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  • 1/4 teaspoon
    pepper
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  • 1/4 cup
    water
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  • 2 tablespoons
    all-purpose flour
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  • 1 cup
    shredded Monterey Jack cheese (4 ounces)
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  • 5 or 6 
    fresh tomatillos (6 to 8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
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  • 2 tablespoons
    finely chopped onion
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  • 2 
    serrano or jalapeno peppers, seeded and finely chopped
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  • 1 tablespoon
    snipped fresh cilantro or parsley
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  • 1 teaspoon
    finely shredded lime peel
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  • 1/2 teaspoon
    sugar
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Directions
1.
For Salsa Verde, in a medium mixing bowl stir together tomatillos, onion, serrano or jalapeno peppers, cilantro or parsley, lime peel, and sugar. Cover and chill up to 2 days or freeze up to 1 month; thaw before using.
2.
In a large saucepan or Dutch oven cook ground turkey, onion, and garlic until turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
3.
Stir in the 3 cups water, beans, undrained chili peppers, chicken bouillon granules, cumin, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 30 minutes.
4.
In a small bowl stir together the 1/4 cup water and the flour. Add flour mixture to the chili mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Top each serving with some of the shredded cheese and the Salsa Verde. Makes 4 servings.
Nutrition information
Per serving: Calories 319, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 57 mg, Sodium 927 mg, Carbohydrate 24 g, Protein 26 g. Percent Daily Values are based on a 2,000 calorie diet
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