Posted by Rachel Schwartz on 2/26/2020 to
Family
Serves: ~4
Ingredients:
- 1-1/2 lbs boneless, skinless chicken thighs
- 4 cups chicken broth
- 1/2 cup frozen corn
- 1/3 cup fresh cilantro, chopped
- 1 tablespoon ground cumin
- 1/2 tablespoon olive oil
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon coriander
- 1 medium white onion, chopped
- 1 can mild green chiles
- 2 (15oz) cans chickpeas, rinsed and drained
- 1 medium lime
- Ground black pepper
- Optional garnishes: tortilla strips, avocado slices, extra cilantro
Directions:
- Add the olive oil to the a Dutch oven and place over medium heat. Add the onion and green chiles and cook for 3-4 minutes or until softened.
- Stir in the cumin, chili powder, coriander, and dried oregano. Cook for 30 seconds or so before adding in the chicken broth, 1 can of chickpeas, the chicken, and salt and pepper. Let simmer on medium low heat for approximately half an hour.
- After 20-30 minutes, remove the chicken with a slotted spoon and shred it using two forks.
- Take the remaining can of chickpeas and add it to a blender with 1/2 cup of water. Blend until somewhat smooth, adding more water if necessary.
- Pour the blended chickpeas into the Dutch oven and stir in the corn, lime juice, and cilantro. Simmer for another 5-10 minutes.
- Serve with optional toppings.
Want to make this dish while you're at work? Although this recipe is made on the stovetop with a Dutch oven, this chili can also be made in a slow cooker. To do this, add all ingredients except the lime juice and cilantro and use 3 cups of chicken broth instead of 4 cups. Cook on low for 6-7 hours. After cooking, remove the chicken and shred, then add back in with the lime juice and cilantro.
