Go Back
Andrew Fowler

White Chicken Chili with Black-Eyed Peas

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 1 can navy beans 15 oz, drained
  • 1 can black-eyed peas 15 oz, drained
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, then stir in the garlic and cumin for 30 seconds.
  3. Mash the navy beans and add them with the black-eyed peas, green chiles, broth, corn and remaining salt.
  4. Simmer uncovered for 16 minutes until the broth thickens slightly.
  5. Return the chicken for 3 minutes and finish with lime juice off the heat.