White Chicken Chili

• 3 Tbsp. unsalted butter
• 2 Tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 lb. ground chicken, preferably dark meat
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 1 tsp. chili powder
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• Freshly ground pepper
• 2 4-oz. cans diced green chiles
• 2 15.5-oz. cans white beans, rinsed
• 3 cups low-sodium chicken broth

Sliced avocado, sour cream, cilantro leaves, sliced jalapeños, corn chips, and lime wedges (for serving)

Preparation

Step 1

Heat 3 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high until butter is melted. Cook 1 medium onion, finely chopped, and 4 garlic cloves, thinly sliced, stirring occasionally, until onion is softened, 4–6 minutes. Add 1 lb. ground chicken, preferably dark meat, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. chili powder, 1 tsp. ground cumin, and ½ tsp. ground coriander; season with freshly ground pepper. Cook, stirring often and breaking up chicken with a wooden spoon, until combined and chicken is no longer pink, 3–4 minutes. Add two 4-oz. cans diced green chiles and cook, stirring often and continuing to break up chicken, until chicken is cooked through, 2–3 minutes. 

Step 2

Add two 15.5-oz. cans white beans, rinsed, and 3 cups low-sodium chicken broth to pot and bring to a boil. Reduce heat and simmer, stirring occasionally and mashing some of the beans with spoon, until flavors are melded and chili is slightly thickened, 8–10 minutes. Taste and season with more salt and pepper if needed.

Step 3

Divide chili among bowls and top with sliced avocado, sour cream, cilantro leaves, sliced jalapeños, and corn chips. Serve with lime wedges for squeezing over.

From Bon Appetit