White Chicken Chili
A lighter version of traditional chili featuring juicy chicken thighs, white beans, lime and avocado.
Servings: 0
Ingredients
Chili
- 1 1/2 lbs. chicken thighs skin and bones removed
- 2 tablespoons canola oil
- 1 medium onion minced
- 4 cloves garlic minced
- 2 teaspoons kosher salt
- 1/2 Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon ground guajillo chili powder
- 1 teaspoon ground chipotle
- 6 cups chicken stock
- 10 ounces corn thawed if frozen
- 4 cups small white navy beans soaked overnight and precooked for 30-40 minutes
Optional Toppings:
- bunch cilantro minced
- green onions thinly sliced
- avocado cut into medium sized pieces
- lime wedges
Instructions
- Heat canola oil in a heavy dutch oven over medium heat. Add minced onion. Stir and continue to cook over medium heat until soft; about 5 minutes.
- While onion is cooking, cut chicken thighs into bite-sized pieces. Add chicken to onions, stir and cook over medium heat for 5 minutes.
- Add garlic and salt. Reduce heat; simmer for 1 minute. Add Mexican oregano, cumin, coriander, guajillo chili powder and chipotle.
- Add chicken stock and corn; stir to mix well. Bring to a boil then lower heat to a simmer and cook for 30 minutes. Add beans and cook for another 30 minutes or until thickened.
- Spoon into serving bowls, season with salt and pepper and serve with toppings.
Notes
Recipe By: Relish
Serving Size: 6
Serving Size: 6
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