What You’ll Need:
1 whole chicken, about 4 lb., or 3 lb. boneless chicken breasts or thighs
2 tablespoons olive oil, plus more for drizzling
1 yellow onion, chopped
7 cloves garlic, minced
1 green bell pepper, chopped
2 15.5-ounce cans great Northern beans, rinsed and drained
1 32-ounce container chicken broth
1 4-ounce can chopped green chiles
1 fresh jalapeño, minced with seeds removed
1 teaspoon salt
1 teaspoon ground white pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
What to Do:
Preheat oven to 375 F. Place chicken in a roasting pan and drizzle with olive oil. Season generously inside and out with salt and pepper. Roast uncovered until internal temperature reaches 165 F, about 1 hour and 15 minutes. Let cool, shred meat into chunks, and set aside. Alternatively, cook 3 lb. seasoned chicken breasts or thighs in the oven or in a pan and shred.
Heat 2 tablespoons olive oil in a large saucepan or pot over medium heat. Add onion, bell pepper, and garlic and cook a few minutes until onion begins to sweat.
Stir in shredded chicken, beans, chicken broth, green and jalapeño chiles, salt, cumin, white pepper, chili powder, and cayenne. Bring to a boil. Reduce heat and simmer until flavors have melded, about 30 minutes.