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Soups/stews

White Chili with Salsa Verde

White Chili with Salsa Verde recipe
Recipe and Photo by: Better Homes and Gardens
This turkey chili makes a yummy wintertime dish. Its mild flavor gets a boost from a spicy Mexican salsa made with tomatillos.
time
prep:
30 min
total:
1 hr 10 min
servings
total:
4 servings

What You Need

3/4
 pound raw ground turkey
1/2
cup  chopped onion
1
clove  garlic, minced
3
cups  water
1
 15-ounce can great northern or white kidney beans, rinsed and drained
1
 4-ounce can diced green chiles
2
teaspoons  instant chicken bouillon granules
1
 teaspoon ground cumin
1/4
 teaspoon pepper
1/4
cup  water
2
tablespoons  all-purpose flour
1
cup  shredded Monterey Jack cheese (4 ounces)
5 or 6
 fresh tomatillos (6 to 8 ounces), husks removed, and finely chopped, or one 13-ounce can tomatillos, drained, rinsed, and finely chopped
2
tablespoons  finely chopped onion
2
 serrano or jalapeno peppers, seeded and finely chopped
1
 tablespoon snipped fresh cilantro or parsley
1
 teaspoon finely shredded lime peel
1/2
 teaspoon sugar

Make It

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.

2. 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.

3. 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.

4. 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.

K:63260v0:148141     Copyright - © [1994-2013] Meredith Corporation
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