White Lightning Chicken Chili With Avocado Mango S Recipes

Steps:

• For the chili: Saute onion and garlic in hot oil in a large Dutch oven over medium heat for 5 minutes or until the onion is tender.
• Stir in the chicken, next 3 ingredients, and 2 cans navy beans Coarsely mash the remaining can of navy beans, and then stir into the chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, for 10 minutes. Serve with desired toppings.
• For the Salsa: Stir together the avocado, mango, red onion, cilantro, and lime juice.

Steps:

• Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
• Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
• After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Steps:

• Saute onion and garlic in hot oil in large Dutch oven over medium high heat for 5 minutes or until onion is tender.
• Stir in chicken, chicken broth, green chilies and seasoning mix with 2 cans beans.
• Coarsely mash remaining can of beans and add to chicken mixture.
• Bring to boil, stirring often.
• Cover and reduce heat to medium low and simmer, stirring occasionally for 10 minutes.