Green Chicken Chili
- 1 1/2 cups unsalted chicken stock,
divided
- 2 (15-oz.) cans Canellini beans,
rinsed, drained, and divided
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 1 1/2 teaspoons all-purpose flour
- 1 tablespoon ground cumin
- 2 (4-oz.) cans mild chopped green
chiles, drained
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon kosher salt
- 2 bone-in, skin-on chicken breasts,
cooked and shredded (about 1 cup)
- 2 tablespoons fresh lime juice
- 1/4 cup sliced radishes
- 2 tablespoons light sour cream
- 2 tablespoons fresh cilantro leaves
- 1 ripe avocado, sliced
Place
chicken in a pot of salted water, enough water to cover the breasts, over
medium to high heat. Once boiling, reduce temperature and let chicken simmer
for 20 minutes, or until chicken is cooked through. Remove from pan and let
cool. Remove skin and cut chicken from
bone and shred. Set aside.
Place
1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive
oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add
garlic; sauté 2 minutes. Sprinkle flour over pan; cook 1 minute. Stir in cumin
and chiles; cook 1 minute. Add bean mixture, remaining 1 cup stock, remaining 1
can beans, 1/4 teaspoon pepper, and salt; bring to a boil.
Reduce heat to medium; simmer 5 minutes or until slightly
thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4
bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining
1/4 teaspoon pepper. (adapted from Cooking Light 9/17)
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