The perfect Fall chili. This is one of my favorite new meals to make. Partially because it’s so easy and partially because it doesn’t feel like you’re eating overly “healthy”. It’s also a great dish to freeze and get multiple uses out of, which is always a plus in my book. You can add different garnishes too – maybe instead of avocado and feta, you add sour cream and tortilla chips! See the easy steps below to make this Filling Fall Mexican White Bean and Chicken Chili dish:
- Chicken thighs or breasts (3)
- Olive oil
- Salt (1/2 teaspoon)
- Pepper (1/2 teaspoon)
- Cumin (1 teaspoon)
- Garlic powder (1/2 teaspoon)
- Cilantro (large handful -save a bit for garnishing)
- Chicken broth (1 16 oz can)
- Great Northern beans (1 16 oz can)
- Salsa verde (1 cup)
- Avocado (1)
- Onion (1/2 medium sized onion)
- Feta cheese (for garnish)
1. Partially cook your chicken in the same pot as you’ll use to add the rest of the chili ingredients into when you get to step 2. I usually trim my chicken to make sure the excess fat (or skin) is off, but in this case, I like the leave it on. Doing so creates an even more flavorful chili broth.
2. Pull your chicken out after searing and cooking partially on both sides. Add your onions to the same pot as your chicken was in and let cook until onions begin to turn translucent. Add your salsa verde and let cook for an additional few minutes on medium heat.
3. Add the rest of your ingredients (listed above) to the same pot. Cook covered.
4. Take your partially cooked chicken and pull apart to create your “shredded chicken”. You can do this by pulling apart the chicken with two forks. I use my hand sometimes to get any pieces missed by the forks.
5. Add the chicken into the pot and let cook (covered) for 10 minutes on low-medium heat. Then, add in your cilantro and cook for an additional 10 minutes on low heat.
6. Cut up your avocado for a garnish and add on top of your chili along with some cilantro and feta. Enjoy!