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
boneless, skinless chicken breasts cut into 1-inch cubes
can of great northern beans, rinsed and drained
can of corn, rinsed and drained
cloves of garlic, minced
serrano chiles, seeded and minced
small can of green chiles
commercially prepared adobo seasoning
salt, to taste
In This Recipe
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.
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.
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).
Toss in the chicken cubes and poach them in the chili until tender, about 10 minutes.
Add the remaining 2 cloves of garlic for SUPER GARLIC PUNCH.
Taste and adjust salt level, if necessary.
Serve with toppings, allowing people to doctor their chili as they wish.