The best white beans are Blue! You’ll love this recipe and will have the urge to make it whenever the thermometer dips below 80. Like most chili dishes, this one is best served on day two but don’t let that stop you from serving it on day one. If you’ve never made chicken chili before, you’re in for a real treat.
In a large Dutch oven set over medium-high heat, add the avocado oil. While oil is heating, coat the chicken in half the lime juice, salt and pepper. Add chicken to the pot and cook until browned, about 15 minutes.
Add the poblanos, onion, and jalapeno. Continue cooking until the onion has softened, about 10 minutes.
Add the garlic, cumin, paprika, oregano, garlic powder, black pepper, onion powder and a large pinch of salt. Stir and cook for 10 minutes until fragrant.
Reduce heat to low and add the green chiles, salsa verde, and can of Blue Runner Spicy Creole Cream Style Navy beans. Cook for 15 minutes, stirring occasionally to bring flavors together.
Bring the heat back up to medium and add the chicken stock and lime juice. Bring the chili to a simmer and let it cook, occasionally stirring from the bottom to prevent burning for 1 hour and 15 minutes, until thickened. Add more salt and pepper as needed.
Garnish each bowl of chili with shredded pepper jack cheese, sour cream, chopped cilantro, and squeeze of fresh lime juice.
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