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White Chicken Chili
In a large pot, heat your vegetable oil on medium high heat. Season chicken thighs with 1 tsp salt + 1 tsp pepper, add to pan. Sautee on each side for about 4 minutes to brown. Remove from the pan and let chicken rest on a plate. Turn heat to medium. Add diced onion, garlic, 2 tsp salt, 2 tsp pepper, 2 tsp cumin, 2 tsp oregano, and 3 tsp chili powder. Cook until onion is translucent, about 4 minut. . .
Prep Time: 00:10
Cook Time: 00:60
5 skinless chicken thighs (bone in or out)
2 medium yellow onions
5 garlic cloves
32 oz bone broth
16 oz water
2 tbsp vegetable oil, divided
4 tsp salt, divided
3 tsp pepper, divided
2 tsp cumin
2 tsp dried oregano
3 tsp chili powder
4 oz diced green chilis
4 oz green chili enchilada sauce
12 oz bag of frozen corn
2 tbsp lemon juice
1 bay leaf
2 cans white beans, rinsed (optional)
1 cup plain greek yogurt
2 cups white rice
1 bunch fresh cilantro, rinsed and chopped
16 oz cotija cheese
1In a large pot, heat your vegetable oil on medium high heat.
2Season chicken thighs with 1 tsp salt + 1 tsp pepper, add to pan. Sautee on each side for about 4 minutes to brown. Remove from the pan and let chicken rest on a plate.
3Turn heat to medium. Add diced onion, garlic, 2 tsp salt, 2 tsp pepper, 2 tsp cumin, 2 tsp oregano, and 3 tsp chili powder. Cook until onion is translucent, about 4 minutes.
4Add green chilis and enchilada sauce, stir well and cook for an additional 2 minutes. Add bone broth + water, browned chicken, and beans. Cover and simmer for 30-60 minutes.
5Remove bones and pull chicken thighs apart loosely with a fork or add to stand mixer with the paddle attachment to shred. Stir in 1 cup of plain Greek yogurt and frozen corn.
6About 30 minutes before your soup is done, bring 2.5 cups of water to boil. Add white rice, bay leaf, and remaining 1 tsp of salt. Cover and let simmer as package directs, usually about 20 minutes.
7Remove the bay leaf, add remaining 1 tbsp oil, lemon juice, and 3 tbsp chopped cilantro.
8In a bowl, top rice with white chicken chili and garnish with half of a diced avocado, crumbled Cotija cheese, and chopped cilantro.
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