White Chicken Chili

Chili meets chile in this white chicken chili (self high five). We recommend using Hatch green chiles if you can find them at your grocer. Make a large batch and freeze your leftovers; you’ll be set for meals throughout Fall and Winter.

Ingredients

• 2 lbs. chicken breast

• 2 cups onion, finely chopped

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 tablespoon ground cumin

• 1 tablespoon dried oregano (Mexican oregano, preferred)

• 1 tablespoon ground coriander

• 3 (4.5 oz.) cans chopped green chiles, undrained (Hatch green chiles, preferred)

• 2 (15.5 oz.) cans Great Northern beans, drained, rinsed

• 6 cups chicken stock (such as Kitchen Basics Unsalted Chicken Stock)

• Few dashes hot sauce

• 1/2 cup cilantro, chopped

• 1/2 cup green onion, sliced

• Kosher salt

• Monterey Jack cheese (for garnish)

• Sour cream (optional, for garnish)

Instructions

Poach the chicken breast: Place the chicken breast in a single layer in a heavy skillet. Add cold water and a heavy pinch of salt to the skillet, covering the chicken breast by about 1 inch. Place the skillet over medium heat and slowly bring to a simmer. Once the water is simmering, set a timer for 10 minutes. After 10 minutes, use a probe thermometer to check the temp. Continue to slowly simmer the chicken breast until the internal temp reaches 160°F. Remove the chicken from the water and set aside on a plate. Loosely cover with foil to allow the chicken breast to rest while you prepare the remaining elements of the chili.

In a large dutch oven, heat the olive oil over medium heat. Add the onion and cook until translucent, about 10 minutes. Add the cumin, oregano, and coriander to the onion. Cook for another 2 minutes. Add the garlic and green chiles to the dutch oven. Reduce the heat to low and cook for 10 minutes, partially covered (place the lid on, slightly askew). Stir occasionally.

Add the chicken stock and beans. Bring to a boil and simmer 10 minutes. Meanwhile, thinly slice the poached chicken breast and lightly chop (if needed to obtain bite-size pieces). Add the chicken to the dutch oven and simmer for about another 5 minutes. Stir in hot sauce, 1/4 cup cilantro, and 1/4 cup green onion. Taste for seasoning and adjust with hot sauce, salt, and pepper, as needed.

Serve in bowls and garnish with Monterey Jack, green onion, and cilantro. Add a dollop of sour cream if you’d like and enjoy!

This chili is even better the second day, so it’s a great make ahead meal. To reheat, simply warm the chili in a saucepan over medium-high heat to reach a gentle simmer.

Can we say Netfix and chili?

White Chicken Chili with Green Hatch Chiles