Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 jalapeño (15g), seeded and finely diced
  • 1 jar (16 oz / 450g) salsa verde
  • 1 can (4 oz / 113g) diced Hatch green chiles
  • 2 cans (15 oz / 425g each) white cannellini beans, drained and rinsed
  • 4 cups (950ml) low-sodium chicken broth
  • 1 tsp (5g) ground cumin
  • ½ tsp (3g) smoked paprika
  • 1 lime (30ml), juiced
  • ¼ cup (15g) fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Drain and rinse both cans of white beans. Place one full can of beans into a blender with ½ cup (120ml) of the chicken broth and blitz until completely smooth to create a thickening puree.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear until golden brown on both sides (about 4 minutes per side). Remove chicken and set aside.
  3. In the same pot, sauté the diced onion and jalapeño until translucent, then stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Stir in the salsa verde, diced Hatch green chiles, remaining chicken broth, ground cumin, and smoked paprika.
  5. Stir in the bean puree and the second can of whole white beans.
  6. Return the seared chicken thighs to the pot and simmer over medium-low heat until the chicken is tender and the chili has thickened.
  7. Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.