white bean chicken chili
 
Cook time
Total time
 
Ingredients
  • 1½ pounds chicken thighs, skin and bones removed
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground chipotle
  • 6-8 cups chicken stock
  • 10 ounces corn (thawed if frozen)
  • 4 cups small white navy beans (soaked overnight and precooked for 30-40 minutes)
  • Garnish:
  • Cilantro
  • Lime wedges
  • Green Onions
  • Avocado
Instructions
  1. 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.
  2. Reduce heat, and add in your garlic and salt. As the pot begins to simmer, add in the rest of your spices.
  3. 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.
  4. 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/