White Chicken Chili
This White Chicken Chili really hit the spot for me this week.
We had just returned from two weeks spent on the west coast of Florida, enjoying all kinds salad, fresh fish and seafood. Returning to colder weather than I would have wanted (as if I had any choice in the matter) I was craving something warming and spicy.
Bonus that it could be whipped up in about 35 mins, using mostly pantry staples and some chicken I had stashed in the freezer before we left.
Good thing, it made enough for all of us for lunch the next day as well, or I would have had to call dibs……
Ingredients
- 2 Tbsp olive oil
- 1 yellow onion, finely chopped
- 4 cloves of garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cayenne (optional)
- 2 1/2 cups chicken broth or stock
- 2, 4 ounce cans diced green chilis
- 1 lime juiced
- kosher salt and pepper to taste
- 2, 15 ounce cans white beans drained and rinsed
- 6 boneless, skinless chicken thighs or
- 2 cups cooked chicken breast
- Toppings:
- Dollop of sour cream
- Fresh cilantro
- Sliced fresh jalapeños
- Shredded cheese
- Tortilla strips
- Sliced green onions
- Cubed avocado
Instructions
Heat olive oil in a large heavy bottom dutch oven over med/high heat.
Add onion and sauté until translucent, about 5 minutes.
Add garlic and cook for 30 seconds.
Add the seasonings and sauté until fragrant, an additional 30 seconds.
Add chicken broth, green chilies, lime juice and season with salt and pepper to taste.
Add the beans and stir to combine.
Scoop out 1 large cup of chili and blend with immersion blender, blender or food processor and return to pot.
In the meantime heat a large cast iron or heavy bottomed skillet over med/high heat, once heated through add olive oil then chicken thighs.
Cook undisturbed for 4-5 mins, then flip over and continue to cook another 4-5 minutes.
It may not be cooked all the way through, that's ok.
Chop into bite size pieces and add to chili in pot and continue to cook altogether for another 10 minutes, or until chicken cooked through.
If using cooked chicken breast, add and simmer a few minutes until warmed through.
Serve in warmed bowls garnished with a dollop of sour cream, cilantro, shredded cheese, avocado slices and tortilla chips if desired.
https://pamelasglutenfreerecipes.com/gluten-free/white-chicken-chili/