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3 tablespoons olive oil, divided
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1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
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¼ teaspoon cayenne pepper
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2 ½ teaspoons kosher salt, divided
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1 ½ cups chopped yellow onion (from 1 medium [8 ounce] onion)
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¼ cup seeded and chopped jalapeño chile (from 1 [2-ounce] chile)
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4 garlic cloves, chopped (1 1/2 tablespoons)
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2 tablespoons ground cumin
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2 tablespoons chili powder
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2 (7-ounce) cans diced green chiles, undrained
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8 ounces fresh tomatillos, husks removed, chopped (2 cups)
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4 cup lower-sodium chicken stock
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2 (16-ounce) cans navy beans, drained and rinsed
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4 (5-inch) white corn tortillas, chopped (1 cup)
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½ cup chopped fresh cilantro, plus more for garnish
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1 (6-ounce) avocado, cut into cubes (about 1 cup)
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½ cup sour cream
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Sliced radishes
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Crushed tortilla chips
White Chicken Chili
This creamy, spicy, and boldly flavored White Chicken Chili cooks in one pot in under an hour. It gets its luscious texture from creamy navy beans and chopped corn tortillas, which thicken the broth and give it a long-cooked flavor. A lightly piquant combination of fresh jalapeños, diced green chiles, ground cayenne, and chili powder lend heat without overpowering the chili, while fresh and cooling cilantro, stirred in at the last minute, balances each bowl.
Nutrition Information
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