3 cups white beans, cooked. ( 2- 3 cans drained –or 1 ½ cups dry, soaked and cooked)
1 bunch cilantro, chopped, divided
Garnishes: cilantro, sour cream, lime, avocado
Heat oil in a large heavy bottom pot or Dutch oven over medium heat.
Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
Add cumin coriander and chili powder and lightly toast, about 1 minute.
Add water, scrapping up the brown bits. Turn heat to high.
Add soy sauce, vinegar, oregano and salt.
Stir, add chicken thighs, whole, and bring to a boil. Cover turn heat to low and keep at a low simmer for 30 minutes.
Once the chicken is tender, shred into smaller pieces with two forks.
Add the cooked beans and juice of 1 lime ( you could mash 1 cup of beans). Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
Stir in half the cilantro and serve.
Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.
If using canned green chilies, add when you add the chicken, no need to sauté. Fire roasted canned chilies add good flavor, although I prefer the vibrant color of fresh poblanos.
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