Chicken White Bean Chili

In a large pot heat over high heat, heat oil to hot and add chicken thighs and lightly brown the chicken thighs. Remove thighs from heat and set aside. If there’s bits of browned chicken stuck to the bottom of the pot, leave them they’ll add to the flavor.

Add onions to pot that just had chicken thighs in it and cook until soft about 3-5 minutes, stirring occasionally. Add garlic, canned jalapeno peppers, green Chili Verde salsa, and return chicken thighs to pot and mix well. Next, add spices – cumin, oregano, Cayenne pepper and chicken broth. Reduce heat to low and simmer for 30 minutes, stirring occasionally. If mixture gets too thick add some water. Important! Drain canned beans and then add water and rinse one or two times. Next, add beans and cilantro to chicken chili mix and cook for 15 minutes more. By this time, the chicken thighs should be tender enough to easily de-bone, if not cook for 10 minutes more. Remove bones and skin and break up chicken meat with a fork and mix well.

Ladle chicken chili into bowls and add a squeeze of lime juice into each serving. Top with shredded Monterey Jack cheese, avocado, and/or tortilla chips.