White Chicken Chili

 

White Chicken Chili

Ingredients:

• 1  tablespoon  olive oil
• ▢1 small yellow onion , chopped (about ½ cup)
• ▢2 garlic cloves , finely minced (or 1 ½ teaspoons garlic powder)
• ▢2 1/2 cups low-sodium chicken broth
• ▢2 4 oz cans diced green chilies
• ▢1 1/2 teaspoons ground cumin
• ▢1/4 teaspoon cayenne pepper
• ▢1/2 teaspoon dried oregano
• ▢½ teaspoon paprika
• ▢1/2 small lime , juice from
• ▢salt and freshly ground black pepper , to taste
• ▢2 15 oz cans great northern beans
• ▢1 cup sour cream or plain Greek yogurt
• ▢1 cup corn (frozen or fresh)
• ▢2 heaping cups cooked chicken , shredded (rotisserie or left-over chicken*)

Topping Suggestions:

• ▢Fresh cilantro
• ▢shredded cheese
• ▢tortilla chips
• ▢green onions
• ▢avocado

• Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
• Add chicken broth, green chilies, cumin, cayenne, paprika, oregano, lime juice and season with salt and pepper to taste.
• Drain and rinse beans in a strainer.
• Measure out a big ladleful of the beans and add to a food processor with a splash of broth from the soup. Puree until smooth (this step is optional but helps to yield the creamy and thick texture we want from this chili!) .
• Add pureed beans, whole beans and corn to the soup pot. Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
• Remove from heat and stir in sour cream and cooked chicken.
• Serve garnished with cilantro, shredded cheese, avocado slices and tortilla chips if desired.