1 hour 10 minutes
Here's What You'll Need
olive oil, onion, poblano peppers, jalapeño, hatch green chiles, lime, garlic, cumin, paprika, oregano, corn, chicken stock, salsa verde, chicken thighs, northern beans
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.
Add corn, ground cumin, salt, sweet paprika, dried oregano, and black pepper. Stir well.
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.
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.
Stir in Northern beans and lime juice. Taste and adjust seasoning as needed. Serve with sour cream, avocado, cilantro, pickled jalapeños, and chopped onion.