4-5 cups chicken stock
1 white onion, diced
4, 15oz can navy beans or great northern beans, drain and rinsed (I’ve also mixed in pinto beans too)
1 poblano pepper, diced and seeded
2 cups green chilies, diced
3-4 garlic cloves, diced
3 chicken breast or 1 rotisserie chicken
1 T cumin
1 T dried oregano
1 pinch red pepper flake
1/2 stick butter
1 bunch cilantro, diced
Monterey Jack cheese, graded
Salt and pepper to taste
1. Heat Dutch oven on medium heat and coat with olive oil.
2. Season both sides of chicken breasts generously with salt and pepper…..or shred a rotisserie chicken to save time and skip the browning process
3. Place chicken breasts into the warm Dutch oven. Brown each side, they won’t be cooked all the way through.
4. Once browned, remove chicken and slice. Again, it will be raw in the middle don’t worry it will finish cooking later.
5. Place 1/2 stick butter, diced onion, garlic, poblano pepper, green chilies, and red pepper flake into the warm Dutch oven. Salt and pepper to sweat veggies for about 5-10 minutes
6. Add cumin, and dried oregano to veggie mixture and cook for 1-2 minutes
7. Add navy beans (or great northern beans) and sliced chicken to the veggie mixture and cook for 3-5 minutes
8. Add cilantro and chicken stock to the pot and bring to a simmer. Cook for 45-60 minutes on medium low.
***TIP: Mix 2 tablespoons of corn starch with a little water to make a paste and add it to the chili mixture. This will thicken up the chili and make it more stew consistency vs soup.
***TIP 2: Make it a day early and place chili in a crock pot. Put the crock pot on low allowing the chili to warm. Good for parties or football games!
9. Shred cheese and place on top of the chili once you serve it. I like a lot of cheese and sour cream sometimes to cut the heat!