Here's What You'll Need
1
olive oil, onion, poblano peppers, jalapeño, hatch green chiles, lime, garlic, cumin, paprika, oregano, corn, chicken stock, salsa verde, chicken thighs, northern beans
VIEW MORE
2
Heat olive oil in a Dutch oven. When hot, add onion, poblano peppers, and jalapeño. Cook, stirring occasionally, until softened. Stir in green chiles and garlic. Cook 1 minute more.
VIEW MORE
3
Add corn, ground cumin, salt, sweet paprika, dried oregano, and black pepper. Stir well.
VIEW MORE
4
Pour in chicken stock and salsa verde. Bring to a rapid boil, add chicken thighs, submerging completely. Cover, reduce heat to medium, cook for 35 minutes.
VIEW MORE
5
Transfer chicken to a stand mixer fitted with paddle attachment. Turn the mixer on to medium speed and shred the chicken fully. Return the chicken to the chili.
VIEW MORE
6
Stir in Northern beans and lime juice. Taste and adjust seasoning as needed. Serve with sour cream, avocado, cilantro, pickled jalapeños, and chopped onion.
VIEW MORE