This how to make this easy and Quick Green Chicken Chili.
1 1/2 cups unsalted chicken stock, divided 2 (15-oz.) cans unsalted Great Northern beans, rinsed, drained, and divided 2 tablespoons olive oil 1 cup chopped yellow onion 1 tablespoon minced garlic 1 1/2 teaspoons all-purpose flour 1 tablespoon ground cumin 2 (4-oz.) cans mild chopped green chiles, drained 1/2 teaspoon black pepper, divided 1/4 teaspoon kosher salt 8 ounces boneless, skinless rotisserie chicken breast, shredded (about 1 cup) 2 tablespoons fresh lime juice 1/4 cup sliced radishes 2 tablespoons light sour cream 2 tablespoons fresh cilantro leaves 1 ripe avocado, sliced
How to Make It
Place 1/2 cup stock and 1 can beans in a blender, and blend until smooth. Heat olive oil in a large Dutch oven over medium-high. Add onion; sauté 4 minutes. Add garlic; sauté 2 minutes. Sprinkle flour over pan; cook 1 minute. Stir in cumin and chiles; cook 1 minute. Add bean mixture, remaining 1 cup stock, remaining 1 can beans, 1/4 teaspoon pepper, and salt; bring to a boil.
Reduce heat to medium; simmer 5 minutes or until slightly thickened. Add chicken; cook 2 minutes. Stir in juice. Divide chili among 4 bowls; top evenly with radishes, sour cream, cilantro, avocado, and remaining 1/4 teaspoon pepper.