The Dove's Nest White Chili |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is my favorite soup from a restaurant in Waxahachie, Texas called The Dove's Nest. The recipe comes from the restaurant's cookbook. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
3 cloves garlic, minced |
2 1/2 cups chopped tomatoes or 2 (10 ounce) cans tomatoes and green chilies, chopped |
6 tomatillos, chopped |
1 medium jalapeno, seeded,minced |
2 cups chicken stock |
1 (7 ounce) can chopped green chilies |
2 cups chopped cooked chicken |
1/2 teaspoon oregano |
1/2 teaspoon cumin |
1/4 cup chopped cilantro |
2 (19 ounce) cans cannellini or 2 (19 ounce) cans great northern beans |
1 tablespoon fresh lime juice |
salt and pepper |
sour cream |
shredded monterey jack cheese |
fried corn tortilla strips |
Directions:
1. Heat the olive oil in a large stockpot over medium-high heat.
2. Add the onion.
3. Saute for 3 to 5 minutes or until softened.
4. Add the garlic.
5. Cook for 1 to 2 minutes longer.
6. Do not brown.
7. Add the tomatoes, tomatillos and jalapeno.
8. Cook until the tomatillos are tender, stirring occasionally.
9. Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice.
10. Cook until heated through, stirring frequently.
11. Season with salt and pepper.
12. Ladle the chili into serving bowls.
13. Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips.
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