White Chili

I have nothing against a good beef chili. Nothing at all. But sometimes I want something not quite so earthy, and white chili is just the ticket. This chicken chili recipe is from a quaint little restaurant in Waxahachie, Texas called The Dove's Nest. Their little gem of a cookbook contains some really nice recipes, but this is my favorite. A pot of this simmering on the stove is the perfect thing to warm you up on those last few really cold days of winter!

The Dove's Nest White Chili

3 tablespoons olive oil
1 medium onion, chopped

3 cloves garlic, minced

2 1/2 cups tomatoes, chopped

6 whole tomatillos, diced

1 whole jalapeño, seeded and minced

2 cups chicken stock

1 cup chopped green chilies, 17 ounces

2 cups cooked chicken, chopped

1/2 teaspoon oregano

1/2 teaspoon cumin

4 tablespoons fresh cilantro, chopped

2 cans cannellini beans and liquid, 19 ounces

1 tablespoon fresh lime juice

salt and pepper, to taste

In a large pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to soften, 3 to 5 minutes. Add garlic and cook 1 to 2 minutes longer. Do not brown. Add tomatoes, tomatillos and jalapeño, and cook until tomatillos are soft. Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice. Heat through and season to taste with salt and pepper.

Source: The Dove's Nest, copyright 1996

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