There are many white chicken chili recipes out there, and yet somehow I’ve never made it until this week. I decided to use this version as a sweet potato topping, but it would be good on its own or rolled into a tortilla as a taco or enchilada.
Ingredients (makes six servings):
- Six boneless skinless chicken thighs
- One large white onion, diced
- Two four-ounce cans of green chili
- One fresh jalapeno (seeds removed if you want to tone down the spice, leave them in if you like it hot)
- One can white beans, drained –navy or cannellini work best
- 1/2 cup heavy cream
- 3 tablespoons grass fed butter
- 1 teaspoon cumin
- Salt and pepper, to taste
- Six sweet potatoes
- About 1/4 cup water
- About 1/4 cup avocado oil
- Sea salt, enough to coat the potatoes in (about a tablespoon)
- Cilantro, for garnish
For the potatoes: Preheat the oven to 400 and prep a baking sheet with foil. Wash the potatoes and set on a paper towel to dry. Once they are dry, coat them with the avocado oil then roll them in the sea salt. Poke them each with a fork twice and place them in the heated oven for about 40 minutes, or until they are soft and can be easily pierced with a knife.
For the chili: While the potatoes are cooking, saute the onions in a tablespoon of avocado oil in a large, heavy pot. Add the green chili and the water and bring to a simmer. Add the chicken thighs whole, then dust with salt. Add the cumin and allow to simmer for a few minutes, turning the thighs occasionally. Add the beans and the heavy cream, and turn the heat to low. Cover and simmer until the thighs are cooked through and tender, about 20 minutes. Remove the chicken thighs and shred them or cut them into small chunks. Place the chicken back into the mixture. Add the butter, and allow to simmer about five more minutes, until the butter melts. Correct for salt and pepper.
Remove the potatoes from the oven and allow them to sit for five minutes. slice them open lengthwise and top with about a cup of the chicken mixture. Sprinkle with cilantro.