Author Notes
Classic white chicken chili goes bolder and brighter with the citrus and garlic flavors of traditional mojo sauce - and all in time for a weeknight dinner! (Oh, and it's pretty good for you, too.) —thursdaynightsmackdown
Ingredients
- The Chili
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2
boneless, skinless chicken breasts cut into 1-inch cubes
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15 ounces
can of great northern beans, rinsed and drained
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15 ounces
can of corn, rinsed and drained
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8
cloves of garlic, minced
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4
serrano chiles, seeded and minced
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1/2
small can of green chiles
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1/2 cup
orange juice
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1 tablespoon
ground cumin
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1 teaspoon
Mexican oregano
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2 teaspoons
commercially prepared adobo seasoning
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1/4 teaspoon
cayenne
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3/4 cup
chicken stock
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1-2 pinches
salt, to taste
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1 tablespoon
olive oil
- The Toppings
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cotija cheese
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chopped cilantro
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lime wedges
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sliced avocado
Directions
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Heat the olive oil in a heavy saucepan over medium heat. Add the onion and serrano and saute for 5 minutes; add 6 of the garlic cloves and cook 30 seconds more. Stir in the cumin.
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Dump in the beans, corn, Mexican oregano, chicken stock, OJ, green chiles, adobo and cayenne. Bring to a simmer. Cook 8-10 minutes to meld the flavors.
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Go at it with a potato masher to mash up some of the beans and give body to the chili (depending on how thick you like your chili).
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Toss in the chicken cubes and poach them in the chili until tender, about 10 minutes.
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Add the remaining 2 cloves of garlic for SUPER GARLIC PUNCH.
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Taste and adjust salt level, if necessary.
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Serve with toppings, allowing people to doctor their chili as they wish.
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