White Bean Chicken Chili

Ingredients

2 pounds Our Family® Boneless, Skinless Chicken Thighs 

1 tablespoon olive oil 

1 large Open Acres™ White Onion, chopped 

3 garlic cloves, minced 

3 cans (15.5 ounces each) white chili beans, undrained, 1 can mashed with fork 

2 cans (4 ounces each) Our Family® Diced Mild Green Chiles, undrained 

1 can (15.25 ounces) Our Family® Whole Kernel Corn 

1 teaspoon Our Family® Ground Cumin 

1 teaspoon Our Family® Oregano Leaves 

1 teaspoon kosher salt 

1 teaspoon black pepper 

Sour cream, shredded Cheddar cheese, chopped green onions and/or chopped cilantro for garnish (optional) 

Directions

1. In medium saucepot, heat chicken thighs and 4 cups water to a boil over high heat; reduce heat to medium-low and simmer 15 minutes or until internal temperature reaches 165°, skimming foam from surface occasionally. Transfer chicken to cutting board; cool slightly, then cut into ½-inch pieces. Reserve cooking liquid.
2. In large saucepot or Dutch oven, add oil and onion; cook over medium heat 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally. Add chili beans, green chiles, corn, cumin, oregano, salt, pepper, chicken and reserved cooking liquid; cook 20 minutes or until thickened, stirring occasionally. Makes about 10 cups.
3. Serve chili garnished with sour cream, cheese, green onions and/or chopped cilantro if desired.