INGREDIENTS
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1 3/4 pounds skinless chicken thighs, trimmed and cut into 1 1/2- inch pieces
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1 (16-oz.) package dried navy beans, soaked overnight according to package directions, drained, and rinsed
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5 cups chicken broth
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1 large sweet onion, chopped (about 2 cups)
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2 (4 oz.) cans diced spicy green chiles
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1 (1.25 oz.) envelope white chicken chili seasoning mix
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2 teaspoons ground cumin
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2 teaspoons minced garlic
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1 teaspoon kosher salt
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Toppings: sour cream, pre-shredded 4-cheese Mexican blend,
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chopped fresh cilantro, chopped fresh avocado