Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • 1 jar (16 oz) salsa verde
  • 1 can (4 oz) diced green chiles
  • 2 cups chicken bone broth
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a large Dutch oven. Add the chicken pieces in a single layer and cook without stirring for 3–4 minutes until golden-brown, then flip and brown the other side. Remove chicken and set aside.
  2. In the same pot, add the diced onion and sauté for 5 minutes until translucent, scraping up the brown bits (fond) from the bottom. Stir in the minced garlic, cumin, and smoked paprika, cooking for 60 seconds until fragrant.
  3. Return the browned chicken to the pot. Stir in the salsa verde, diced green chiles, and chicken bone broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes.
  4. Stir in the rinsed white beans and cook for an additional 5–10 minutes until the beans are heated through and the broth has thickened slightly.
  5. Remove the pot from the heat. Stir in the fresh lime juice and chopped cilantro before serving.