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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.

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4.5 by 7 people

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 40 mins

White Chili with Salsa Verde

Reviews (0)

4.5 by 7 people

Rate This!

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.
  1. 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.
  1. 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.
  1. 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 Facts (White Chili with Salsa Verde)

  • Per serving:
  • 319 kcal cal.,
  • 16 g fat
  • (7 g sat. fat,
  • 57 mg chol.,
  • 927 mg sodium,
  • 24 g carb.,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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