1 Tbsp olive oil
2 lbs boneless skinless chicken breasts or thighs
1 tsp chili powder
1 tsp oregano
2 tsp cumin
1/4-1/2 tsp cayenne powder
pinch of ground cloves
1 large white onion, small dice
1 jalapeno, minced finely
4 cloves garlic, minced finely
1 7-oz jar of green chiles, diced
1 qt chicken stock
2 cans of white northern beans, drained and rinsed
salt and pepper to taste (I used 1/2 tsp salt)
2 Tbsp of heavy whipping cream
Toppings: shredded monterey jack cheese, sour cream, cilantro, diced avocado
In large dutch oven, heat oil until shimmering. Coat chicken with spice mixture and sear on med-hi on either side 3-4 minutes on each side. Remove chicken and set aside. Add onion and jalapeno and saute until soft. Add garlic and saute just until fragrant, 30-60 seconds. Add green chiles and chicken stock and deglaze, scraping the bits from the bottom of the pot. Return chicken and any accumulated juices to pot and simmer until chicken is cooked through. Remove chicken and rest for 5 minutes. Slice or shred chicken and return to pot. Add beans, s&p, and cream. Simmer uncovered until a bit thickened, 15-20 minutes.
