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1 tablespoons olive oil
1/2 onion, diced
Jalapeno, minced
1-1.5 lbs boneless, skinless chicken thighs
2 garlic cloves, minced
2 teaspoons chili powder (or more to taste)
2 teaspoons ground cumin (or more to taste)
Generous pinch or two of salt, couple grinds of pepper
1/2 teaspoon cayenne (or more to taste)
2 (15 oz) cans of white beans (preferably cannellini), drained and rinsed
2 cups chicken broth (or more if you like it soupier!)
Optional toppings:
tortilla chips, sour cream, cheese, avocado, cilantro, lime
In a medium pot, heat olive oil over medium heat. Add onion and jalapeno and cook until onion has softened, 2-3 minutes. Add garlic and cook for 1 minute.
Add chicken and spices to pot. Toss to coat and let chicken brown a bit.
Add beans and chicken broth and bring to a boil. Reduce heat to low and simmer, about 20 minutes.
Remove chicken and shred. Mash up some of the beans and return chicken to the pot. Taste and adjust seasoning to personal preferences. Ladle into bowls and top with lots of fun garnishes!
Source: Maggie (adapted from Epicurious)
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