A delcious comfort food with a good balance of spice and especially acidity. This is a great food with a piece of olive bread or corn bread on a drizzly cold day.
4 tomatillos quartered*
2 shallots chopped
1 jalapeno diced
1 rotisserie chicken breat chopped*
4-5 C chicken broth
1 C orzo
2 14.5 ounce cans of white beans drained and washed
1 can of green chilis
1/2 t cayenne
1/2 t Mexican oregano*
1 T cumin
1/4 C chopped cilantro
1/4 C Mexican crema or creme frasiche
In medium pot add tomatillos, shallots, diced jalapeño, chicken, and broth. Cook about 30 minutes until tomatillos are soft and chicken can be shredded. Shred chicken and smash tomatillos.
Add orzo and cook for about 9 minutes additional broth if needed . Add beans, chilis, and seasoning.
Serve with chopped cilantro, crema, and generous slices of artisan bread and a green salad.
* The tomatiilos add a nice acidity to the soup. Canned tomatillos and very green tomatoes with juice of half lime can be used as a substitute for the fresh tomatillos.
*We use left over roasted chicken as we eat alot of chicken and have leftovers. Fresh chicken breast can add an hour plus to cooking time
*Dried marjoram is substitute for Mexican oregano.
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