White Chicken Chili
Ingredient
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3 tablespoons olive oil, divided
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1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
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¼ teaspoon cayenne pepper
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2 ½ teaspoons kosher salt, divided
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1 ½ cups chopped yellow onion (from 1 medium [8 ounce] onion)
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¼ cup seeded and chopped jalapeño chile (from 1 [2-ounce] chile)
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4 garlic cloves, chopped (1 1/2 tablespoons)
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2 tablespoons ground cumin
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2 tablespoons chili powder
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2 (7-ounce) cans diced green chiles, undrained
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8 ounces fresh tomatillos, husks removed, chopped (2 cups)
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4 cup lower-sodium chicken stock
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2 (16-ounce) cans navy beans, drained and rinsed
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4 (5-inch) white corn tortillas, chopped (1 cup)
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½ cup chopped fresh cilantro, plus more for garnish
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1 (6-ounce) avocado, cut into cubes (about 1 cup)
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½ cup sour cream
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Sliced radishes
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Crushed tortilla chips
Direction
- Heat 1 1/2 tablespoons of the oil in a large Dutch oven over medium-high. Add chicken, cayenne, and 1 1/2 teaspoons of the salt; cook, stirring occasionally, until chicken starts to brown, about 5 minutes. Add onion, jalapeño, garlic, and remaining 1 1/2 tablespoons oil; cook, stirring often, until onion is softened, 3 to 4 minutes. Add cumin and chili powder; cook, stirring constantly, until aromatic, about 1 minute. Stir in green chiles, tomatillos, and stock, scraping bottom of Dutch oven to release any browned bits. Add beans, tortillas, and remaining 1 teaspoon salt; cover and bring to a boil over high. Reduce heat to low; simmer, covered, stirring occasionally, until tortillas dissolve into broth, about 15 minutes.
- Stir cilantro into chili. Spoon evenly into 6 bowls; top evenly with avocado and sour cream. Garnish with additional cilantro. If desired, top with radishes and crushed tortilla chips.
