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 it 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.
Feel free to add 1-2 cups corn for extra heartiness.
SLOW COOKER: place everything in the slow cooker (including beans) and cook on LOW 7-8 hours or high for 6 hours.
INSTANT POT: Saute and stir the onion, garlic and fresh poblano chilies (if using) in oil until fragrant, about 4-5 minutes, then add the spices, soy sauce, water or broth, vinegar, salt, oregano, chicken, and canned beans, scraping up any browned bits. Pressure cook on high for 12 minutes. Naturally release 10 minutes. Shred the chicken with two forks, returning it to the pot. Taste for salt, adjusting and adding a pinch of chipotle powder if you like. Stir in half the cilantro and serve with any garnishes.
Saturated Fat:1.4 g
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