Prickly Pear Cactus White Chili

I had one cactus pad and some tomatillo sauce leftover from the other night so I figured I turn it into a chili. YUM!






1 lb ground chicken breast
1 large prickly pear cactus pad, spines removed, chopped
1 medium onion, chopped
1 clove garlic, minced
5-6 cups prepared white beans(approx 1lb from dried, or 3-4 cans drained)
1 cup frozen corn
4 cups chicken broth
1 cup water (to thin if desired)
1 cup tomatillo sauce*
1 TB cumin
red pepper flakes to taste
white pepper to taste
salt to taste
green chilies or jalapenos as you see fit too!



In an oiled skillet over medium heat cook chicken breast until just a little pink remains, add chopped cactus, onions and garlic. Cook until the chicken is no longer pink and the veggies are tender. Place in a slow cooker.
Add remaining ingredients and cook on high 4-6 hours. Low 8-10.




* tomatillo sauce
2-3 tomatillos, husked, cored and rinsed
1 small jalapeno, topped and deseeded(or leave seeds for a kick)
1 small clove garlic
1/4 tsp lemon juice
salt to taste

bring a pot of water to a boil add tomatillos and jalapenos, boil until the tomatillos are yellow in color and fork tender.
Drain and place in a blender, add garlic,  lemon and salt. Blend to puree.