Ingredients
- Oil, as needed
- 1 pound boneless chicken thighs, sliced into fourths (skin left on or removed)
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped (optional)
- 4 large garlic cloves (can use more)
- 1 teaspoon crushed chili flakes (optional, or adjust to heat level)
- 2 teaspoons ground cumin, or to taste
- 2 (15 ounce) cans white beans, rinsed and drained
- 1 (14 1/2 ounce) can chicken broth
- 2 (4 ounce) cans chopped green chilies
- Seasoned salt and fresh ground black pepper, to taste
- 1/2 to 3/4 cup heavy (33-35%) whipping cream
- Sour cream, as needed
How to Make
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Step 1: In a medium pot heat oil over medium-high heat (use enough oil to coat the bottom of the skillet).
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Step 2: Add in the chicken; lightly brown on all sides; remove to a plate.
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Step 3: Add in onion and jalapeno; cook for about 3 minutes or until just softened, then add in garlic, chili flakes and cumin and cook stirring for 2 minutes.
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Step 4: Add the beans, broth, green chilies and whipping cream; bring to a boil stirring constantly.
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Step 5: Add the browned chicken back to the pot; reduce heat to low and simmer uncovered for about 45 minutes, seasoning with salt and pepper about halfway through.
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Step 6: Remove from the heat; stir in sour cream until blended (start with 2 tablespoons and add in more until you have reached desired amount).
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Step 7: Ladle into bowls.
We hope you enjoy this recipe!
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