White Bean Chicken Chili

Mild and mellow with layers of spice, this go-to chicken chili recipe is sure to please. It's equally delicious whether you're cooking in a Dutch oven in the back country or entertaining friends at home. This version is mild, but packed with flavor from Adobo, Cuban Spice and Mexican Oregano. This is our favorite version, but you can play with different flavor profiles by changing the Cuban Spice to a chili powder like Chipotle, Ancho or New Mexico Chili Powder. Adobo is the perfect spice base for all Latin soups and stews. A simple shortcut to flavor, it includes onion, garlic and cumin.

Ingredients

1 tablespoon vegetable oil
1 medium onion, diced
1 teaspoon Adobo
1-1/2 lb boneless, skinless chicken thighs, cut into 1" pieces
2 teaspoons Cuban Spice, ground
1 can white beans
8 oz diced green chiles
12 oz chicken broth
1 teaspoon Mexican Oregano
Salt & freshly ground pepper to taste
Sliced avocado, green onions, cilantro, oranges and limes for garnish]

Directions

In a large Dutch oven over medium heat, combine the oil, onion and Adobo. Sauté until the onions are translucent and the spices fragrant, about 5 minutes.

Add the chicken pieces and sprinkle with the Cuban Spice. Cook until the chicken pieces are just browned on the outside.

Add the remaining ingredients and bring to a boil. Lower heat immediately and simmer 10-15 minutes. Adjust seasonings to taste.

Serve hot in deep bowls with a sleeve of saltines. For brightness and texture, garnish with avocado, green onions, cilantro, oranges and limes to bring all of the best flavors of mojo sauce into your bowl.