Now you may think it is too early in the year to start thinking about comfort food. I mean, I kind of think it is, but then I remind myself that comfort food should be relished all year. This recipe for white chicken chili is the perfect dish to ease you into a cozy winter of comfort eating.
This recipe is perfect as far as I am concerned. I loaded it with dark chicken meat, hearty white beans and two types of chilies; don’t worry it isn’t overly spicy. Another great thing about this recipe, it can be made long and slow or quick and easy. You decide by varying a few of the ingredients. Oh, and did I tell you, it is easy on your waistline. Instead of rich sour cream as a topping, I use creamy avocado, and loads of green things such as cilantro, tangy limes, and green onions. No worries, even the guys, will enjoy a big bowl during football season!
Now onto some exciting news. This recipe is the first of many that I will be developing and photographing for Relish Magazine. Yep, I signed on a few weeks ago to work with their fine team in creating some delicious. There will be lots of good things happening over here at Chez Us, and in turn over at Relish. I think you will be just as excited as we are. And you can follow the behind the scenes shooting over at my Instagram feed as well as theirs. Too fun isn’ it! That being said, is there something you are craving this Fall and Winter that you’d like to see a recipe for?
Now back to this Seasons Best White Chicken Chili, now is the time to grab the recipe, and whip up a batch. Make it and enjoy during the week or make a batch for your next football party, it is sure to please all.
White Chicken Chili
1 1/2pounds chicken thighs, skinless and boneless
2 tablespoons olive oil
1 medium onion, minced
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon ground guajillo chili powder
1 teaspoon ground chipotle
6 cups chicken stock
10 ounces corn (thawed if frozen)
4 cups small white navy beans (soaked overnight and precooked for 30-40 minutes)
bunch cilantro, minced
green onions, thinly sliced
avocado, cut into medium size pieces
Heat canola oil in a heavy dutch oven over medium heat. Add minced onion. Stir and continue to cook over medium heat until soft; about 5 minutes.
While onion is cooking, cut chicken thighs into bite-sized pieces. Add chicken to onions, stir and cook over medium heat for 5 minutes.
Add garlic and salt. Reduce heat; simmer for 1 minute. Add Mexican oregano, cumin, coriander, guajillo chili powder and chipotle.
Add chicken stock and corn; stir to mix well. Bring to a boil then lower heat to a simmer and cook for 30 minutes. Add beans and cook for another 30 minutes or until thickened.
Spoon into serving bowls, season with salt and pepper and serve with toppings.