4 cups small white navy beans (soaked overnight and precooked for 30-40 minutes)
Garnish:
Cilantro
Lime wedges
Green Onions
Avocado
Instructions
In a large pot over medium heat, saute chopped onion in 2 tbsp of olive oil, about 5 minutes. While your onion is sauteing, remove skin and bones of chicken and chop into small pieces. Add chicken to onions, and cook an additional 5 minutes or so.
Reduce heat, and add in your garlic and salt. As the pot begins to simmer, add in the rest of your spices.
Add 6 cups of chicken stock, your beans and corn, and stir well. Bring to a boil, then turn the heat back to low and simmer for about an hour.
When ready to serve, garnish with chopped green onion, avocado, cilantro, and the juice of a lime wedge.
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/09/26/white-bean-chicken-chili/