Chillin' Chicken Chronic Chile

Total Time: 60 minutes        Yield: 4-6 Servings

Ingredients

• 1 lb chicken breasts (boneless, skinless, shredded or cubed)

• 2 tbsp olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 cans (15 oz each) great Northern beans (or cannellini beans), drained and rinsed

• 1 can (4 oz) diced green chiles

• 4 cups chicken broth (low sodium)

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp ground oregano

• 1/2 tsp cayenne pepper (optional for heat)

• Salt and pepper, to taste

• 1/4 cup heavy cream (optional for creamier texture)

• 1/4 cup fresh cilantro, chopped (for garnish)

• 1 lime, cut into wedges (for serving)

• .125 - .25 g RSO/FSO, depending on your desired dosage

Instructions

Instructions:

1. Cook the Chicken:

   • In a large pot, heat olive oil over medium heat. Add the chicken breasts and season lightly with salt and pepper. Cook for about 5-7 minutes on each side, until fully cooked and juices run clear. Remove the chicken from the pot and set it aside to cool slightly before shredding or cubing.

2. Sauté Veggies:

   • In the same pot, add diced onions and sauté until softened and translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.

3. Build the Flavor:

   • Stir in the green chiles, cumin, chili powder, oregano, and cayenne pepper (if using). Cook for another 2 minutes to release the spices' aromas.

4. Add Beans and Broth:

   • Add the drained beans and chicken broth to the pot. Stir well, then bring the mixture to a simmer.

5. Shred the Chicken:

   • While the chile simmers, shred or cube the cooked chicken. Add the chicken back into the pot, stirring to combine. Let the chile simmer for another 10-15 minutes to allow the flavors to meld.

6. Add RSO and Cream:

   • Remove the pot from heat. Stir in the heavy cream if you prefer a creamier consistency. Once the chile has cooled slightly (so the RSO doesn’t degrade in high heat), add your desired dose of RSO and mix thoroughly.

7. Serve:

   • Ladle the chile into bowls and garnish with fresh cilantro and a squeeze of lime. Serve with tortilla chips or warm cornbread for dipping!