White Chicken Chili
 
 
Makes 4 servings
Ingredients
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 garlic cloves, thinly sliced
  • 1½ teaspoons kosher salt, plus more, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon sweet paprika
  • ½ teaspoon freshly ground black pepper, plus more, to taste
  • 1 pound ground chicken
  • 2 4 oz. cans diced green chiles, drained
  • 2 15 oz. cans Great Northern beans, rinsed and drained
  • 3 cups low-sodium chicken broth
  • corn chips, diced avocado, fresh cilantro, grated Colby-Jack cheese and thinly sliced fresh jalapeño (for topping, optional)
Instructions
  1. In a large pot, heat butter and olive oil over medium-high heat. Add onion and garlic and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add next six ingredients (salt through pepper) and cook until fragrant, about 30 seconds.
  3. Add ground chicken. Cook, stirring and breaking up meat with a spoon, until no longer pink, about 5 minutes.
  4. Add green chiles and cook, stirring occasionally, for 2 minutes.
  5. Add beans and chicken broth. Bring to a boil and then reduce heat to a simmer. Lightly smash some of the beans with the back of a spoon to release their starch. Simmer, stirring occasionally, until the liquid has thickened, 10-15 minutes. Season with additional salt and pepper to taste.
  6. Divide chili among four bowls and top with corn chips, avocado, cilantro, Colby-Jack cheese and jalapeño, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/white-chicken-chili/