2 HOURS | NOT TOO TRICKY | SERVES 8
nutrition per serving:
415 calories, 40g protein, 29g carbs, 13g fat, 3.5g sugar
ingredients
- 1 tbsp. of olive oil
- 1 medium yellow onion, chopped
- 1 jalapeño, seeded, finely chopped
- 2 cloves of garlic, finely chopped (or use minced)
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 3 boneless, skinless chicken thighs, cut into thirds
- 5 cups of chicken broth
- 3 (4.5-oz.) cans of green chiles
- salt
- black pepper
- 2 (15-oz.) cans of white beans, drained, rinsed
- 2 cups of frozen corn
- 1/2 cup of sour cream
- 1/2 cup of crushed tortilla chips (I like the lime flavored ones!), for serving
- 1/2 cup of shredded Monterey Jack cheese, for serving
- 1 jalapeno (sliced) for serving (optional)
- 1/4 cup of chopped fresh cilantro, for serving (optional)
- more sour cream to add to chili (optional)
directions
In a large pot over medium heat, heat oil.
- Add onion and jalapeño and cook, stirring, until softened, about 8 minutes.
- Add garlic, oregano, and cumin and cook, stirring, until fragrant, about 1 minute.
- Add chicken, broth, and chiles; season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, uncovered, until chicken is tender and cooked through, 15 minutes.
- Transfer chicken to a plate and shred with 2 forks. Set chicken aside.
- Add beans to pot and bring to a simmer.
- Cook, smashing about one-quarter of beans with a wooden spoon, until slightly thickened, about 10 minutes.
(You can also use corn starch to thicken up the chili: How to: mix 2 tablespoons cornstarch with 2-3 tablespoons cold water, mixing until smooth. Add it to the chili and stir thoroughly and simmer for 10 minutes.
How Long it Takes: results within 10 minutes – the chili should be much thicker.)
9. Add corn and shredded chicken and cook, stirring, until heated through, about 1 minute more.
10. Remove from heat and stir in sour cream.
11. Ladle chili into bowls. Top with cilantro, chips, and cheese.
Enjoy!
