Just in time for the chilly weather, this chicken chili really satisfies!
“This tangy, mildly spicy white bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles—fresh and canned—provide a kick while creamy white beans mellow it all out.” (NYT Cooking website)
Original recipe by Sarah DeGregorio here.
Makes 6-8 servings
Ingredients:
3 tablespoons unsalted butter
1 large red onion, finely chopped
Kosher salt
10 garlic cloves, chopped
1 jalapeño, minced
3, 4-ounce cans chopped green chiles
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cayenne
2 pounds boneless, skinless chicken thighs
3 cups chicken stock
2, 14-ounce cans great Northern beans, drained and rinsed
1 1/2 cups frozen corn
1 cup finely chopped cilantro
1 lime, juiced (2 tablespoons)
Cubed avocado and sour cream for serving
Method:
- In large Dutch oven (or removable slow cooker insert), melt butter over medium heat.
- Add onion, season with salt, stir occasionally until onion is translucent.
- Add garlic and jalapeño, cook until fragrant (about one minute).
- Add green chiles, cumin, onion powder, oregano and cayenne, stirring until fragrant (about 2 minutes).
- Transfer mixture into 5- to 8-quart slow cooker.
- Generously season chicken thighs with salt, add them to cooker.
- Stir in chicken stock and the beans.
- Cover and cook on low until chicken is tender (4-6 hours).
- Shred the chicken using two forks.
- Stir in frozen corn, cover and cook 10 minutes.
- Stir in cilantro and lime juice.
- Season to taste with salt.
- Serve in bowls, with avocado and sour cream to garnish.
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