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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Dose | Low sodium chicken broth; divided (31 1/2 oz) |
| 19 x ca. 30 g | Cannellini beans; canned, drained and divided |
| 16 x ca. 30 g | Navy beans; canned, drained and divided |
| 4 Tasse | Chicken breast; cooked, skinned before cooking and cooked w/o salt |
| 1 Tasse | Onion chopped |
| 16 x ca. 30 g | Frozen white corn |
| 4 x ca. 30 g | green chiles chopped |
| 1 Teelöffel | ground cumin |
| 3/4 Teelöffel | oregano dried |
| 1/4 Teelöffel | red pepper ground |
| 1/2 x ca. 450 g | Tomatillos; husked, diced or green tomatoes, diced |
| 1/4 Tasse | Red onions diced |
| 1/4 Tasse | Sweet yellow peppers; chopped or green peppers |
| 1/8 Tasse | cilantro Fresh, chopped |
| 1 Esslöffel | orange juice |
| 1/2 klein | Jalepeno pepper; seeded and chopped |
| 1/2 | cloves garlic minced |
| 1 Teelöffel | sugar |
| 1 Prise | salt |
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Tomatillo Salsa: Combine all ingredients in a medium bowl. Cover and chill at least 30 minutes. Yields 2 cups.
White Chili: Place 1 cup broth, 1/2 cup cannellini beans, and 1/2 cup navy beans in container of an electric blender or food processor; cover and process until smooth.
Place bean mixture, remaining broth, remaining cannellini beans, remaining navy beans, chicken, and remaining ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Ladle chili into individual bowls. Top servings evenly with Tomatillo Salsa. Yields 10 (1 cup) servings. Mc formatted by Ramona - Sewgoode@aol. Com
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