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Recipe

White Chicken Chili

Servings: 6

Although this quick-to-make favorite uses canned beans, it has a delicious, long-cooked flavor. The secret is rich, succulent chicken thighs.

Ingredients

  • 2 lb. boneless, skinless chicken thighs
  • Kosher salt
  • 2 Tbs. canola oil
  • 1 medium yellow onion, chopped
  • 1 small jalapeño, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2-1/2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 2 15-oz. cans white beans, drained and rinsed
  • 2 4-oz. cans chopped mild green chiles, drained
  • 3 Tbs. fresh lime juice
  • 1/4 cup sour cream
  • 1 Hass avocado, peeled, pitted, and roughly chopped
  • 1 to 2 Tbs. chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 145
  • Sodium (mg): 790
  • Carbohydrates (g): 40
  • Fiber (g): 11
  • Sugar (g): 2
  • Protein (g): 38

Preparation

  • In a large pot or Dutch oven, combine the chicken with 4 cups water and 1 tsp. salt. Partially cover, bring to a simmer, and cook until an instant-read thermometer inserted into the chicken registers 165°F, 10 to 12 minutes. Transfer the chicken and its cooking broth to a large bowl.
  • In the same pot, heat the oil over medium-high heat. Add the onion and jalapeño, and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, oregano, and cumin, and cook, stirring, until fragrant, about 30 seconds. Add the beans, and mash about half with a potato masher. Add enough of the reserved broth to cover. Stir in the chiles and 1 tsp. salt, and bring to a boil. Reduce the heat to a simmer.
  • Chop the chicken, discarding any excess fat, and add to the bean mixture. Add broth to thin the chili, if you like, and then warm through over medium-low heat. Remove from the heat, stir in the lime juice and sour cream, and season to taste with salt. Serve topped with the avocado and cilantro.

Reviews

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Reviews (15 reviews)

  • jahammill | 06/20/2020

    Loved this as well and will definitely make again. I made a few changes only based on what I had and didn’t have in my pantry. I didn’t have any cans of chopped green chillies but did have a jar of green Chili paste so put in a big dollop of this instead of the canned chillies. I added the paste with the garlic, oregano and cumin. I also increased the jalapeño from 1 to 3. The final change was with the water, I had some homemade chicken stock so used 2 cups of this with 2 cups of water when cooking the chicken.
    Easy and delicious

  • Caseyg1 | 06/04/2020

    Thank you. My teenager loved it and that says a lot!

  • litlfilly | 12/16/2019

    This was delicious and great alternative to the traditional 'red' Chile recipes.

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