White Chicken Chili
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Big flavor, minimal effort, ready in under an hour. ⏱️
Everything simmers together in one pot, allowing the spices and aromatics to develop rich, savory depth. 🧄🌶️ The chicken cooks gently before being shredded back into the creamy broth. It’s perfect for dinner tonight and even better for leftovers tomorrow. 🍲
White Chicken Chili
Yield: 4 to 6 servings
2 tablespoons avocado oil
4 cloves garlic, minced
1 large green bell pepper, seeded and chopped
4 oz Fire Roasted Diced Green Chiles, mild
3 celery stalks, sliced
1 medium yellow onions, diced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoons ground coriander
2 teaspoons kosher salt
30 oz (2, 15-oz cans) cannellini beans, drained
1 pound boneless, skinless chicken breasts, tenders, or thighs
12 oz chicken broth
8 oz (1 cup) sour cream or plain yogurt
1 bunch fresh cilantro, chopped
1 lime, juiced
1 lime cut into wedges
1-2 jalapenos, sliced, optional
favorite tortilla chips for serving
Heat oil in 8-quart heavy stock pot or Dutch oven over medium-high heat. When the oil shimmers, add the garlic, bell pepper, celery, and onion. Sauté until the vegetables are softened. Add the cumin, oregano, coriander, and salt and sauté for about 1 minute more until aromatic. Add the broth and scrape the bottom of the pan to deglaze. Add beans. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and place chicken on top. Cover and simmer until flavors are blended and chicken is cooked, about 15 minutes.
Remove the chicken to a cutting board or plate. Using a pair of forks, break up the chicken into shreds. Add the shredded chicken back to the pot along with the sour cream and half the cilantro. Stir to combine. Taste and add salt and lime juice as needed. Serve with remaining cilantro, lime, and tortilla chips. Enjoy right away or package for weekly meals.
Equipment List:
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