CHICKEN CHILI

CHICKEN CHILI 1. In a medium pot over medium heat, add 2 tbsp extra-virgin olive oil. When shimmering, add 1 chopped medium yellow onion + 4 chopped cloves garlic and saute until soft, 5 min  2. To the pot, add 2 lbs diced, skinless, boneless chicken (white, dark or combo) + 2, 4 oz cans chopped green chilis + 1 tsp ground cumin + 1 tbsp smoked paprika + 1 chopped jalapeno + 1 sprig chopped oregano (1 tbsp or 1 tsp dried) + 2, 14 oz cans white beans (drained) + 1 qt chicken stock 3. Bring chili to a low simmer and braise uncovered 1 hour 4. Season to taste with kosher salt. Serve with a squeeze of lime, cilantro, sour cream + Cheddar + jalapenos Serves 6