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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. . .

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Servings: 6

Prep Time: 00:10

Cook Time: 00:60

Main Ingredients

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

4 avocados

16 oz cotija cheese

Preparation

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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