White Chicken Chili

Ingredients

• 3 tablespoons olive oil, divided
• 1.5 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
• .25 teaspoon cayenne pepper
• 2.5 teaspoons kosher salt, divided
• 1.5 cups chopped yellow onion (from 1 medium [8 ounce] onion)
• .25 cup seeded and chopped jalapeño chile (from 1 [2-ounce] chile)
• 4 garlic cloves, chopped (1 1/2 tablespoons)
• 2 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 (7-ounce) cans diced green chiles, undrained
• 8 ounces fresh tomatillos, husks removed, chopped (2 cups)
• 4 cup lower-sodium chicken stock
• 2 (16-ounce) cans navy beans, drained and rinsed
• 4 (5-inch) white corn tortillas, chopped (1 cup)
• .5 cup chopped fresh cilantro, plus more for garnish
• 1 (6-ounce) avocado, cut into cubes (about 1 cup)
• .5 cup sour cream
• Sliced radishes
• Crushed tortilla chips

Steps

1. Heat 1 1/2 tablespoons oil in a large Dutch oven over medium-high heat. Add the chicken, cayenne, and 1 1/2 teaspoons salt and cook for about 5 minutes, stirring occasionally, until the chicken begins browning. Add the onion, jalapeño, garlic, and remaining 1 1/2 tablespoons oil and cook for 3 to 4 minutes, stirring often, until the onion softens. Cook the cumin and chili powder with the mixture for about 1 minute, stirring constantly, until aromatic. Stir in the green chiles, tomatillos, and stock, scraping the Dutch oven bottom to loosen browned bits. Add the beans, tortillas, and remaining 1 teaspoon salt. Cover and bring to a boil over high heat, then lower to low and simmer covered for about 15 minutes, stirring occasionally, until the tortillas dissolve into the broth.
2. Stir in the cilantro and spoon the chili evenly into 6 bowls. Top evenly with avocado and sour cream and garnish with more cilantro. Top with sliced radishes and crushed tortilla chips if desired.