Creamy Chili with White Beans and Chicken

Delicious White Chicken Chili: A Flavorful Adventure!

Gather the following ingredients to create this mouthwatering dish:

• 3 tablespoons of olive oil, divided
• 1/2 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoons kosher salt, divided
• 1 cups chopped yellow onion (from one medium [8-ounce] onion)
• 1/4 cup seeded and diced jalapeño pepper (from one [2-ounce] pepper)
• 4 cloves of garlic, minced
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 (7-ounce) cans of diced green chiles, undrained
• 8 ounces of fresh tomatillos, husked and chopped (about 2 cups)
• 4 cups low-sodium chicken stock
• 2 (16-ounce) cans of navy beans, rinsed and drained
• 4 (5-inch) white corn tortillas, chopped (approximately 1 cup)
• 1/2 cup chopped fresh cilantro, plus more for garnishing
• 1 (6-ounce) avocado, cubed (about 1 cup)
• 1/2 cup sour cream
• Sliced radishes (for garnish)
• Crushed tortilla chips (for topping)

Cooking Instructions: Bringing it All Together

Follow these steps to create your delicious chili:

Begin by heating 1/2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the diced chicken, cayenne pepper, and 1½ teaspoons of kosher salt. Cook this mixture, stirring occasionally, until the chicken starts to become golden brown, which should take about 5 minutes.

Next, add the chopped onion, diced jalapeño, and minced garlic, alongside the remaining 1/2 tablespoons of olive oil. Continue to cook, stirring frequently, until the onion turns soft, roughly 3 to 4 minutes. Then, stir in the ground cumin and chili powder, cooking and stirring persistently until the spices release their fragrant aroma, about 1 minute.

Incorporate the diced green chiles, chopped tomatillos, and chicken stock into the pot, making sure to scrape any savory browned bits off the bottom of the Dutch oven. After that, fold in the navy beans, chopped tortillas, and the final teaspoon of kosher salt. Cover the pot and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and allow it to simmer, covered, stirring occasionally, until the tortillas dissolve into the broth, around 15 minutes.

Finally, stir in the fresh cilantro. Serve the chili in six bowls, topping each portion with cubes of avocado and a dollop of sour cream. For an extra touch, garnish with additional cilantro, sliced radishes, and crushed tortilla chips if desired. Enjoy your vibrant and comforting white chicken chili!