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Sunday, February 1, 2009

Amerikansk Kyllinggryte med Salsa

Finally, the Suppa Club is back! This time my favorite Norwegian blogger (she is really from Minnesota, but see her blog for the story), Siri picked Chicken Salsa Chili as our selection. If you want to see her beautiful post you can check it out here. This is a recipe that will definitely be added to our regular round of quick-easy weeknight meals. I pretty much went straight by the recipe on this one, with the exception of the corn, I used frozen. Where does one find two ears of fresh corn in Fairbanks in February? One other small change, I could not find any oregano in the spice cabinet. I swear there was some in there. I used epazote instead which was a fine substitute. I know, how can one have epazote in their spice cabinet and not oregano? That is just how I am...

White Bean Chicken Chili

2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh corn
salt to taste
ground black pepper to taste
1 lime, sliced
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.


  1. Oh, yum!! It doesn't really say what to do with the ears of corn. Just throw the whole things in there or cut the kernels off? I'm thinking I might cheat and use frozen corn....

  2. Sounds like your spice cabinet is just like ours. We have at least eight different types of chili, but no basil, or oregano for that matter.


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