Today has been a rainy (read: lazy) day. These kinds of days require comfort food…comfort food and football.
Sweet baby girl is whining, so I best get typing up this recipe!!
White Chicken Chili
- 1 yellow onion, diced
- 1 green pepper, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- olive oil
- 3 boneless skinless chicken thighs
- 1 large can (8oz) green chilies
- 1 quart veggie or chicken broth
- 1/2 quart (approx) water
- 2 limes, juiced
- 1 Tbsp cumin
- 1 tsp ancho chili powder
- salt & pepper to taste
- 2 cans white cannellini beans
For topping… cilantro, sour cream, avocado (a must!), cheese, and tortilla chips or fritos
In a large dutch oven start by sautéing the peppers, onion, and garlic. Cook for a few minutes over medium heat and then push the veggies off to the side of the pan and put in the chicken thighs. Cook for 1 min on each side until the meat is white in appearance on the outside. Then add in spices, vegetable broth, water, juice of 2 limes, and the can of green chilies. Bring the chili to a simmer and cover for an hour. Take out thighs & shred meat. Add meat back to the dish. Rinse both cans of beans. Mash approx 1 can of beans, leave the other one whole, and add both to the soup. Turn soup up a bit and cook for approx 15 mins. Serve with the topping ingredients!
*I could have added corn to this dish… also, corn meal might have been a nice way to thicken it!