This outstanding white chicken chili recipe will not only satisfy your comfort food cravings but has the added bonus of being healthy. This is a very easy to make chili that offers great flavor and is sure to be a crowd pleaser. For smaller families, you will have plenty of leftovers to enjoy the next day when the flavors have even more time to set in.
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Ingredients:
2 Yellow Onions (2 cups chopped)
4 Celery Ribs (chopped)
12-15 Garlic cloves (minced)
8 cups cubed Boneless Skinless Chick thighs
2 small cans Diced Green Chilis
6 Cans Navy/Northern Beans (drained)
6 cups Chicken Broth
2 Cans Water (use empty bean can)
2 tbs Cumin
2 tbs Dried Oregano
1 tsp Cayenne Pepper (more if you prefer it spicy)
Olive Oil
Salt and Pepper to taste
Garnish:
Sour Cream
Avocado
Cilantro
Cheese
Tortilla Chips
Directions:
1. Add olive oil to a skillet over medium heat; once hot, add the onions, celery and garlic and sauté until soft (7-8 mins) then remove
2. Add the chicken and diced chilis to the skillet and season generously with salt and pepper cooking until the chicken is no longer visibly pink
3. In a large pot or dutch oven, add the beans, chicken broth, water and seasonings and stir together.
4. Add the onion mixture and chicken to the pot and stir to combine, then turn the heat up to medium high.
5. When the chili begins to boil, put the lid on and turn the heat down to low/med-low and let simmer for 40-45 mins or until thickened to your desired consistency.
6. Server with your choice of garnish
**Notes**
– If you want this to thicken after the initial 45 mins, then remove the lid and allow to simmer uncovered until you reach the desired result.
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