Recipe for White Chili with Tomatillo Salsa 
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Yield:
10
Ingredients:
Amount Ingredient
WHITE CHILI
3 can low sodium chicken broth divided (31 1/2 oz)
19 oz cannellini beans, canned drained and divided
16 oz navy beans, canned drained and divided
4 cup chicken breast cooked, skinned
before cooking and cooked w/o salt
1 cup onion chopped
16 oz frozen white corn
4 oz green chiles chopped
1 tsp ground cumin
3/4 tsp dried oregano
1/4 tsp ground red pepper
TOMATILLO SALSA
1/2 lb tomatillos husked, diced or
green tomatoes diced
1/4 cup red onion diced
1/4 cup sweet yellow peppers chopped or
green peppers
1/8 cup fresh cilantro chopped
1 tbl orange juice
1/2 sm jalepeno pepper seeded and chopped
1/2 x clove garlic minced
1 tsp sugar
Instructions:
Instructions: 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.

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