Ingredients
Scale
- 4–6 chicken thighs
- 1 tsp kosher salt per pound of chicken
- 1–2 tbsp avocado oil
- 1 medium onion, finely diced
- 1 jalapeño, finely diced (seeds/membranes removed if desired)
- 4 cloves garlic, minced
- 1 1/2 tbsp hatch green chile powder
- 1 tbsp cumin
- 1/2 tbsp smoked paprika
- 1/2 tbsp Mexican oregano
- 1 tsp white pepper
- 1 7oz can diced green chiles
- 1 15oz can cannellini beans, drained
- 1 15oz can navy beans, drained
- 4 cups chicken stock
- Optional toppings: cilantro, onion, cheese, jalapeños, avocados
Instructions
- Season chicken thighs with salt and pepper.
- Heat oil in a large pot over medium-high heat and sear chicken thighs for 5-7 mins per side. Remove and set aside.
- In the same pot, add remaining oil, onions, and jalapeños. Sauté for 4 mins until onions are translucent.
- Add garlic and spices, stirring for 2 mins until fragrant.
- Mix in green chiles and beans, cooking for 2 mins while scraping the pot.
- Pour in chicken stock, stopping halfway to deglaze, then add the remaining stock and chicken thighs.
- Cover and simmer for 20 mins until chicken is tender and shreddable. Turn off heat.
- Remove chicken, let cool for 10 mins, then shred and return to the pot.
- Optional: Smash some beans for a thicker broth.
- Serve hot with desired toppings.
Notes
- Use any white beans if cannellini or navy beans are unavailable.
- Adjust jalapeño seeds for preferred spice level.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg