Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cubed
  • 1 lb dried Great Northern beans, soaked overnight
  • 2 cans (7.9 oz each) diced green chiles
  • 1 cup corn kernels
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp Mexican oregano
  • 1/2 tsp cayenne pepper

Instructions:

  1. Drain the beans you soaked overnight. Gently rub and knead them under cold running water for a few minutes to remove excess sugars. Note: This helps with digestion and bean skin stability.
  2. Heat olive oil in your stockpot over medium heat. Sauté the diced onion until translucent and soft.
  3. Stir in the minced garlic and cook for 60 seconds until it smells fragrant but hasn't browned.
  4. Add the cubed chicken thighs to the pot. Brown the edges of the meat until they just start to turn golden.
  5. Stir in the cumin, oregano, and cayenne pepper. Let the spices toast with the meat for about 2 minutes.
  6. Pour in the chicken broth, rinsed beans, green chiles, and corn.
  7. Bring the White Chicken Chili to a simmer. Cook until the beans are tender but still hold their shape.
  8. Ladle the hot chili into sterilized jars. Leave exactly 1 inch of headspace at the top.
  9. Run a bubble remover tool around the inside of the jar to release trapped air.
  10. Process jars in a pressure canner at 240°F (115°C) following your canner's specific altitude guidelines.