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Small-Batch White Chicken Chili
Rachel Kim

Small-Batch White Chicken Chili

This two-person pot delivers the full white-chili texture without a week of leftovers. Use one can of beans in two ways: half mashed and half whole. A small saucepan keeps the liquid deep enough to simmer rather than evaporating too fast.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 tsp olive oil
  • 8 oz boneless skinless chicken thigh cut into 1-inch pieces
  • 1/2 tsp kosher salt
  • 1/2 cup diced yellow onion
  • 1 clove garlic minced
  • 1 tsp ground cumin
  • 1 can cannellini beans 15 oz, drained
  • 1/2 can diced green chiles 4 oz can
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup frozen corn
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oil in a 2-quart saucepan over medium-high heat and cook the chicken with 1/4 teaspoon salt for 5 to 7 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 4 minutes, then stir in the garlic and cumin for 30 seconds.
  3. Mash half the beans and add them with the whole beans, green chiles, broth, corn and remaining salt.
  4. Simmer uncovered for 14 minutes until lightly thickened.
  5. Return the chicken for 3 minutes and stir in the lime juice off the heat.