Green Chicken Chile

This is the antidote to heavy chili — bright, zesty, and light on its feet, the bowl you crave when a dense red chili feels like too much. Tangy tomatillos and roasted green chiles form the backbone, tender chicken thighs (juicier and more forgiving than breast) simmer right in the pot and get shredded back in, and a big squeeze of fresh lime at the end lifts the whole thing. Cannellini beans keep it hearty without weighing it down. It tastes like a Southwestern green chile that went to finishing school — clean, herby, and vivid, the kind of chili that's just as good in July as it is in January.

Lime and cilantro at the end are essential — they're what make it taste fresh and bright. Avocado, a little jack or cotija, and warm tortillas all suit it.

Chicken thighs stay juicier than breast, but breast works if you prefer. Add another jalapeño (or leave the seeds) for more heat. Great over rice too.