Hearty White Chicken and Navy Bean Chili Recipe
Prep Time:
30 minutes
Cook Time:
2 hours
Servings:
8 Servings
Ingredients
¼ cup avocado oil
2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces
2 medium poblano peppers, stems and seeds removed, chopped
1 medium yellow onion, peeled and chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon chili powder
1 teaspoon cumin seed
2 (8-ounce) jars roasted salsa verde
2 (14-ounce) cans navy beans, drained and rinsed
½ cup golden raisins
½ cup raw pepitas, divided
2 cups low-sodium chicken broth
2 large limes, 1 cut into wedges
1 pound shredded Monterey jack cheese
⅓ cup fresh cilantro leaves, divided.
1 (12-ounce) bag blue or yellow tortilla chips
Directions
Heat the avocado oil in a large pot over high heat.
Add the chicken and saute until just starting to brown (about 10 minutes).
Add the poblanos and onion and cook, stirring occasionally, until the vegetables have softened (about 5 minutes).
Add the garlic, smoked paprika, salt, chili powder, and cumin seed. Cook and stir for 1 minute.
Add the salsa verde, beans, raisins, and ⅓ cup of the pepitas.
Stir in the chicken broth and bring back to a simmer.
Cover the pot and cook over low heat for 1 ½ hours, stirring occasionally.
Add the juice of 1 lime and the cheese, stirring until the cheese melts.
Ladle the chili into warmed bowls and garnish with the cilantro and remaining pepitas.
Serve with the lime wedges for squeezing and tortilla chips for dipping.