Name: White Chicken Chili
Ingredients: 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); bunch cilantro (minced); green onions (thinly sliced); avocado (cut into medium sized pieces); lime wedges

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White Chicken Chili

A lighter version of traditional chili featuring juicy chicken thighs, white beans, lime and avocado.

Course: Main Course, Soup

Servings:

Author: Relish

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.