White Chili with Salsa Verde

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
30 mins
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  • 3/4 pound ground raw turkey
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 3 cups water
  • 1 15 ounce can great northern or white kidney beans, rinsed and drained
  • 1 4 ounce can diced green chilies
  • 2 teaspoons instant chicken bouillon granules
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 cup water
  • 2 tablespoons all-purpose flour
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 5 - 6 fresh tomatillos (6 to 8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
  • 2 tablespoons finely chopped onion
  • 2 serrano or jalapeno peppers, seeded and finely chopped
  • 1 tablespoon snipped fresh cilantro or parsley
  • 1 teaspoon finely shredded lime peel
  • 1/2 teaspoon sugar
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.
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.
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.
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: cal. (kcal) 319, Fat, total (g) 16, chol. (mg) 57, sat. fat (g) 7, carb. (g) 24, pro. (g) 26, sodium (mg) 927, Percent Daily Values are based on a 2,000 calorie diet
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