Altschul Recipe Database: Chicken White Chili

Recipe: Chicken White Chili
This is a Entree Dish.
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4-5 chicken thighs
1 can (14.5 oz.) white beans
1 lime
sour cream
tortilla chips
4-5 chicken thighs
1 can (14.5 oz.) white beans
1 tbsp oil
1 small hot pepper, dried
1/2 jumbo onion, finely chopped
2 large garlic cloves, minced
salt and pepper
1/2 tbsp cumin
1/4 tsp chili powder
2 cups chicken broth
1 lime, juiced (plus optional extra for wedges)
1/4 cup chopped cilantro leaves
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

Clean chicken of extraneous fat, then liberally salt and pepper. Bake at 425 degrees, and allow to cool. Shred meat and retain exuded broth.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the pepper, onion, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper, to taste. Add the cumin and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer.

While vegetables cook, drain and rinse beans. Remove half the beans and mash with a potato masher until chunky. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded chicken (with juices) and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and optionally lime wedges.