Lori's White Chili on a Rather Blustery Day

I must agree with Pooh...A Rather Blustery Day for sure.

Oh the wind is lashing lusterly
And the trees are thrashing thrusterly
And the leaves are rustling gusterly
So it's rather safe to say
That it seems that it may turn out to be
It feels that it will undoubtedly
Looks like a rather blustery day today!

It was just the right kind of day for chili and Lori's White Chili was on my list! I knew when I read through the ingredients that this was a dish to make. It seems that others felt the same way so I am joining the list of wonderful cooks who have tried Lori's White Chili recipe! I am also participating in Saturday Blog Showcase! This Saturday the Blog Showcase is being hosted by Ann at Thibeault's Table.

Please stop by Ann's blog to take a look at the many recipes and blogs that are being showcased today!

This was the perfect dish for the day...I might add that the leftovers were pretty tasty also!
The tomatillos add a wonderful flavor to this spicy dish. I would bet that you will have seconds! In fact, this is so delicious and easy to prepare that it will be one that you will make over and over again. I know that I will.

I did do two things differently. I drained the beans and increased the chicken broth to equal what was poured off. I also followed Rick Bayless's method for preparing the tortilla strips. Instead of frying, I baked them. It is so much easier for me than frying and there is no mess!

The Dove's Nest White Chili

Source: Lori at All That Splatters

2 tablespoons olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos, chopped
1 medium jalapeno, seeded, minced
2 cups chicken stock
1 7-ounce can green chilies, chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup (heaping) chopped cilantro
2 19-ounce cans cannellini or Great Northern bean, undrained
1 tablespoon fresh lime juice
salt & pepper to taste
sour cream
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)

Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.

Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).

Yields 8 to 10 servings

Baked Tortilla Strips

Source: Rick Bayless, Mexico One Plate at a Time

Preheat oven to 375 degrees.

Cut the tortillas in strips. Place the strips on a cookie sheet in a single layer. Mist both sides lightly with vegetable oil. Bake, stirring them around once or twice, until they are crisp and lightly golden, 10-15 minutes.

PRINTABLE RECIPE

The family claims that this is a definite keeper. I agree.