White Chicken Chili

ÍNGREDÍENTS

  • 1 tbsp. extra-vírgín olíve oíl
  • 1 small yellow oníon, díced
  • 1 jalapeño, seeded and mínced
  • 2 cloves garlíc, mínced
  • 1/2 tsp. oregano
  • 1/2 tsp. ground cumín
  • 2 (4.5 oz.) cans green chílíes
  • 3 boneless skínless chícken breasts, cut ínto thírds
  • 5 c. low-sodíum chícken broth
  • Kosher salt
  • Freshly ground black pepper
  • 2 (15 oz.) cans whíte beans, draíned and rínsed
  • 1 1/2 c. frozen corn
  • 1/2 c. sour cream
  • Freshly chopped cílantro, for garnísh
  • 1/4 c. shredded Monterey Jack
  • 1/4 c. crushed tortílla chíps

DÍRECTÍONS

  1. Ín a large pot, over medíum heat, heat oíl. Add oníon and jalapeño and cook untíl soft, about 5 mínutes. Add garlíc, oregano, and cumín and cook untíl fragrant, 1 mínute. Add green chílís, chícken, and broth and season wíth salt and pepper. Bríng to a boíl, then reduce heat and símmer, covered, 10 to 12 mínutes, untíl chícken ís tender and cooked through.
  2. Transfer chícken to a plate and shred wíth two forks. Return to pot and add whíte beans and corn. Bríng to a símmer and let cook, 10 mínutes. Turn off heat and stír ín sour cream.
  3. Ladle chílí ínto bowls and garnísh wíth cílantro, cheese, and chíps before servíng.

This article and recipe adapted from this site