••••WHITE BEAN CHICKEN CHILI🐔🍅🥫🌰🌶🧀🍮🥘🌱🍚🌿🍶🥑!!••••

(Source: kingarthurflour.com recipe & photos & Well Plated & Blond Cook & Simply Happy Foodie & Lovely Little Kitchen)

••••WHITE BEAN CHICKEN CHILI🐔!!

🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔🌶🌰🐔

PREP

30 mins. to 40 mins.

BAKE

35 mins. to 45 mins.

TOTAL

1 hrs 5 mins. to 1 hrs 25 mins.

🧀🌰🐔🧀🌰🐔🧀🌰🐔🧀

YIELD

3 quarts

••••INGREDIENTS 

• 🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔🍮🌶🐔
• 2 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/4 cup butter or olive oil, divided
• 1 1/2 cups onions, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon salt
• 1 bay leaf
• 3 cups chicken broth
• 3 cans (14.5 ounces each) cannellini beans, drained and rinsed
• 2 cans (4 ounces each) mild green chilies, chopped
• 1 1/2 cups grated Monterey Jack cheese
• 1/2 teaspoon Worcestershire sauce
• juice of 1 lime
• 1 to 2 teaspoons hot sauce, to taste

Trim any fat or sinew from the chicken. Season with salt and poultry seasoning; set aside.

Place a large pot or kettle over medium heat and melt 2 tablespoons of the butter in it. Sear the chicken pieces in a single layer, until golden brown, about 8 minutes. Turn the pieces over and cook for 5 to 8 more minutes, until firm. Remove from the pan and repeat as needed until all the 

chicken is done; refrigerate. 

Add the remaining butter or oil to the pot. Add the onions, garlic, cumin, oregano, onion powder, additional salt, and bay leaf, cooking for 5 minutes, until the onion is are clear and the spices fragrant. Add 2 cups of the chicken stock, 2 cans of the drained beans, and the green chiles. Bring to a simmer. 

Purée the third can of beans with the remaining cup of chicken broth and add to the pot. Dice and add the cooled chicken meat, and return to a simmer. 

Just before serving, stir in the cheese, and taste and adjust the seasonings with Worcestershire sauce, lime juice, and hot sauce to taste. Serve garnished with avocado, salsa, and sour cream, if desired. 

Yield: 3 quarts, about eight 12-ounce servings.